This Mapo Tofu Is One for Your Chinese Recipe Files

Gather the ingredients. The Spruce / Abbey Littlejohn Mix the tapioca starch and the soy sauce together. The Spruce / Abbey Littlejohn Marinate pork for about 20 minutes. The Spruce / Abbey Littlejohn Cut the tofu (bean curd) into 1/2-inch square cubes, and blanch (drop into boiling water) for 2 to 3 minutes. The Spruce / Abbey Littlejohn Remove from boiling water and drain. The Spruce / Abbey Littlejohn Chop leek or green onions into short lengths. The Spruce / Abbey Littlejohn Heat wok and add oil. When the oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. The Spruce / Abbey Littlejohn Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. The Spruce / Abbey Littlejohn Add the chili bean paste, then the stock, bean curd, and leek or green onions. Turn down the heat. Cook for 3 to 4 minutes. The Spruce / Abbey Littlejohn While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. The Spruce / Abbey Littlejohn Serve with freshly ground Szechuan pepper and enjoy! The Spruce / Abbey Littlejohn