Sauce:- 1 tbsp black bean sauce
- 1 c chicken stock
- 2 ½ tbsp chili bean paste
- 1 tbsp Chinese rice wine
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp sugar
- ½ tsp ground Sichuan pepper
- 2 tbsp peanut oil
- ½ pound ground pork or beef
- 2 leeks, white parts thinly sliced at an angle
- 2 cloves garlic, mince
- 1 tsp minced ginger
- 1 block medium-firm tofu, drained and cut into 1-inch cubes
- 1 tbsp cornstarch, mixed with 2 tbsp water
- 1 scallion, green part chopped for garnish
- rice noodles for serving
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base and sides. Add the pork and stir-fry until crispy and starting to brown but not yet dry, about 2 minutes, breaking up the pork with a spatula. Reduce the heat to medium, then add leeks, garlic, and ginger and stir-fry until fragrant, about 1 minute.
Pour in the sauce and bring the liquid to a boil, the reduce to a simmer. The liquid should now be a rich red color. Gently add the tofu cubes, being careful to not move them around too much or else they will break up. Allow the sauce to simmer for about 2 to 3 minutes so the tofu can cook and absorb the the sauce.
Carefully push the tofu to the sides and create a small well in the middle. Stir in the cornstarch mixture in the center. Allow the liquid to simmer for another minute, until the sauce has thickened enough to coat the back of a spoon. Transfer to a deep plate or wide bowl, sprinkle scallions on top, and serve hot over noodles.
