Asian: Mapa Tofu 03 by Recipe Cottage

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	Mapa Tofu 03

		MA PWO BEAN CURD 4 squares soft bean curd 7 oz lean beef, finely minced (ground) 1 small leek 1/3 cup frying oil 1 tablespoon fermented black bean, finely chopped 2 teaspoons hot bean paste 2 teaspoons crushed garlic 2 teaspoons finely chopped fresh ginger 1 teaspoon finely chopped fresh red chili pepper or chili sauce 1 teaspoon Chinese brown peppercorn powder 1 1/2 tablespoons light soy sauce 1 tablespoon rice wine or dry sherry 1/2 teaspoon salt 1 1/2 teaspoons sugar 1 cup (8 fluid oz) chicken stock or water 1 tablespoon 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.