A stir-fry of ground pork, leeks, and tofu is becoming one of our staples. It's irresistible, if not exactly photogenic. The sauce is a mixture of fermented black beans, chicken stock, sake, hoisin sauce, and sugar. The whole dish takes no time to prepare, and it's great left over. Tonight I served it with brown rice and broccoli.
I worked with tofu from a cardboard package rather than the superior fresh tofu in water. The packaged kind is fine, but it's a little soft (despite my using the "firm" variety) and fell apart while cooking, even when I stirred very gently. There was one unexpected bonus to this: A thin layer of tofu coated the bottom of the wok and turned into thin, crispy pieces that were delicious and texturally divine.
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