Ma Po Tofu With Tempeh

Traditionally served with ground pork, but I think tempeh is delicious.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• Marinade for Ground Tempeh

• 1 1⁄2 tablespoons tapioca starch
• 2  tablespoons soy sauce
• 1 (10 ounce) package  crumbled tempeh
• 1  lb  regular tofu (medium firmness)
• 1  leeks or 3  green onions
• 1⁄4 teaspoon salt
• 1  teaspoon preserved black bean
• 1  tablespoon  chili paste
• 3  tablespoons  vegetable stock

• Mixture

• 1  tablespoon cornstarch
• 2  tablespoons water
• 2  tablespoons soy sauce
•  freshly ground szechwan pepper
•  oil, for stir-frying as needed

Directions

1. Mix marinade ingredients. Simmer tempeh in marinade for about 20 minutes.
2. 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.
3. Chop the leek or green onions into short lengths.
4. Heat wok and add oil. When oil is ready, add the marinated tempeh.
5. Stir-fry tempeh until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the tempeh. Add the chili paste, then the stock, tofu, and leek or green onions.
6. Turn down the heat. Cook for 3 - 4 minutes.
7. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.