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Title: Ma Pwo Bean Curd (Pock-Marked Mama's Bean Curd)
Categories: Chinese Tofu
Yield: 1 Servings
| 4 | Squares soft bean curd | |
| 7 | oz | Lean beef, finely minced |
| (ground) | ||
| 1 | sm | Leek |
| 1/3 | c | Frying oil |
| 1 | tb | Fermented black bean, finely |
| Chopped | ||
| 2 | ts | Hot bean paste |
| 2 | ts | Crushed garlic |
| 2 | ts | Finely chopped fresh ginger |
| 1 | ts | Finely chopped fresh red |
| Chili pepper or chili sauce | ||
| 1 | ts | Chinese brown peppercorn |
| Powder | ||
| SEASONING: | ||
| 1 1/2 | tb | Light soy sauce |
| 1 | tb | Rice wine or dry sherry |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Sugar |
| 1 | c | (8 fluid oz) chicken stock |
| Or water | ||
| 1 | tb | Cornstarch |
Cut the beancurd into 1/2 inch cubes and soak in hot water until needed. Trim and shred the leeks. Heat the frying oil and stir-fry the beef until lightly coloured, then add the leeks and stir-fry a further 30 seconds. Add the chopped black beans, the bean paste, garlic, ginger, and chili pepper of chili sauce and stir-fry for a further 30 seconds, then add the pre-mixed seasoning ingredients and bring to a boil. Simmer for 1 minute.
Drain the bean curd and add to the sauce, reduce the heat and simmer until the sauce is well reduced and the flavor thoroughly permeating the bean curd. Transfer to a serving dish and season with pepper.