Mapo Tofu / 麻婆豆腐 is a popular Chinese dish from the Szechuan province. It is a combination of tofu dices, and ground meat, beef or pork, in a hot bean-based sauce. Best served with white rice.
Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.