Ma Po Tofu

This recipe is based on the chef's notes from Shiok Restaurant. I adapted it to U.S. measurements and the ingredients I could get here in NYC. Also, the Shiok chef uses beef, but A. likes ma po tofu with pork, so that's what I used. The Shiok chef recommends substituting minced fried tofu for the meat if you want a vegetarian dish.

1 package firm tofu (12 or 16 ounces) cut into 1/2-inch cubes
1/2 pound of ground pork
1 and 1/2 T. Chili bean paste
3 T. Sesame oil
2 T. Fermented black beans
6 to 10 Whole red chilies
1/2 C. Chicken stock or vegetable stock
1 pinch Sugar
1 Tsp. Light soy sauce (this refers to the color of the soy sauce, not the American, low-sodium stuff; dark and light soy sauces taste different and look a little different. A. says that dark and light soy sauces are set on the table with sliced chilies in them, and light soy sauce is also used in cooking--like in this recipe).
2 Tsp. Cornstarch mixed with 1 T. cold water
2 T. chopped scallions for garnish

Heat a wok on high heat. When it's nice and hot, add the oil. Add the ground pork and stir-fry for about a minute on high heat. With a spatula, move the beef to one side of the wok so the oil can drain back into the middle of the wok.

Turn the heat down to medium. Add the chili bean paste and stir-fry for 30 seconds. The oil should turn red. Add the fermented black beans and red chilies, and stir-fry for another 30 seconds.

Add the chicken or vegetable stock and stir it in. Then gently add the tofu to the liquid. Don't stir-fry this too much or the tofu could break apart. Add the sugar and light soy sauce. Turn the heat down and simmer the mixture for about 5 minutes.

Depending on how thick the sauce is at this stage, stir in some of the cornstarch and water mixture and turn up the heat to medium. The sauce should start to thicken. Add more of the mixture and cook till the sauce has the consistency slightly more runny than tomato ketchup. It should cling to the tofu nicely.

Serve in a warm bowl with steamed rice on the side.