Mapo Tofu

Adapted from: About Recipes 1, 2, 3, 4

Ingredients:

• Marinade for Ground Pork:
• 8 Tbsp tapioca starch (can substitute cornstarch)
• 8 tablespoons soy sauce
• Other:
• 1 onion
• 1 pound ground pork
• 2 pounds regular tofu (medium firmness)21 cup dried black or shiitake mushrooms, or fresh mushrooms
  
•  2 leeks or 6 green onions
• 1 tsp salt
• 4 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
• 1 Tbsp chili bean paste, or to taste
• 6 Tbsp stock (chicken broth)
• 2 Tbsp cornstarch
•  4 Tbsp water
•  4 Tbsp light soy sauce
• Freshly ground Szechuan pepper
• 2 - 3 tablespoons oil for stir-frying, as needed

Directions

1. Mix marinade ingredients.  Marinate pork for about 20 minutes. 
2. If using dried black or shiitake mushrooms, reconstitute by soaking in warm water for 20 minutes or until they have softened. Squeeze to remove excess liquid and thinly slice. If using fresh mushrooms, wipe with a damp cloth and slice.
3. Drain Tofu
4. Slice and caramelize onion
   
5. Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
6. Chop leek or green onions into short lengths.
7. Heat wok and add oil.  When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. 
8. Add salt and stir. 
9. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. 
10. Add the chili paste, then the stock, bean curd, and leek or green onions.
    
11. Turn down the heat.  Cook for 3 - 4 minutes. 
12. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. 
13. Serve with freshly ground Szechuan pepper.  

Note: This is the terrible version.  Don't make this one, make this version next time