Easy Mapo Doufu

This is a recipe for those of us who don't live near an Oriental grocery. It was inspired by a version of the dish served at one of my favorite restaurants, the only one I have ever seen serve mapo doufu with peanuts!

Black bean sauce	1Tbsp.
Chili bean sauce	2-3 Tbsp.
Cornstarch	2 tsp.
Firm tofu	14 oz.
Ground pork	3-4 oz.
Peanuts	2 Tbsp.
Soup stock	3 cups
Soy Sauce	2 Tbsp.
Spring onion	1-2
Star anise	2-3 pods
Wood ear mushrooms	handful
garlic	3 cloves
ginger	1 inch piece

1. Drain and press water out of tofu. Cut into 1-inch cubes. Heat stock in a medium sauce pan and add 2 cloves of garlic (whole) the star anise, half the ginger and bring to a boil. Once boiling, add tofu and turn down heat. Simmer for a few minutes until the tofu has softened and remove, reserving the stock.

2. Mix one cup of the stock with the sauces and cornstarch.

3. Mince remaining ginger and garlic. Add pork to a hot wok and cook for about thirty seconds, then add the peanuts, ginger and garlic. Fry until pork is 80% cooked, then add the mushrooms. Pour on the sauce mixture, add the tofu and cook a few minutes until the sauce is thick and the tofu is thoroughly heated.