Ma-Po Tofu

Bring a large pot of water to a boil. Add tofu, remove from heat, and steep (uncovered) for five minutes. With a slotted spoon, transfer tofu to a medium-sized bowl and set aside.

In a small bowl, combine chili sauce, black bean paste, half the Hoisin sauce, and red pepper flakes. Set aside.

In another small bowl, combine cornstarch and water. Set aside.

Heat a large saute pan or wok over medium high heat, then add peanut oil until hot. Add beef, ginger, garlic, scallions and leeks, cooking until meat is fully browned (roughly 3-4 minutes). Add rice wine and cook until mostly evaporated (roughly 1-2 minutes). Add hot bean paste mixture and cook until mixture is incorporated (roughly 1 minute).

Add tofu, broth, soy sauce and remaining Hoisin sauce and bring to a boil. Whisk cornstarch mixture if it has begun to separate, and add to the pan. Cook for roughly one minute, or until mixture thickens slightly.

Serve over hot rice, garnishing with chopped cilantro. Enjoy with unabashed ardor.