1 lb. pork loin, cut into thin strips/julienned
1 egg white
2 tsp. cornstarch
1 tbsp. soy sauce
5 cloves garlic, minced
1 small red bell pepper, seeded and sliced
1-2 green Jalapeños, seeded and sliced
2 tbsp. black bean sauce
2 14-oz pkgs. of firm tofu, cut into 1/2" slices, 2" x 2" square
2 cups chicken stock
1 tbsp. soy sauce
1 tsp. sugar
1/2 tsp. pepper
1 tbsp. cornstarch
1 tbsp. water
5 scallions, sliced into 1" strips along the bias
1 tsp. sesame oil
1. Marinate julienned pork in 1 egg white, 2 tsp. cornstarch and 1 tbsp. soy sauce for 20-30 minutes. Set aside.
2. Slice the tofu and blot dry with paper towels. Set aside.
2. Heat 2 tbsp. of vegetable oil in a large sauté pan or wok over medium high heat. Add the pork and sauté 3-5 minutes until just cooked through. Remove the pork to a bowl and set aside.
3. Wipe the pan dry and return to the stove. Add 1 cup of oil and turn heat up to high. In the meantime, blot the tofu slices again with paper towels to remove as much moisture/water as possible. Fry the tofu slices in two batches in the hot oil about 5 minutes per side until lightly browned. Remove the fried tofu to a paper towel-lined plate to drain.
4. Pour out all but 2 tbsp. of oil from the pan. Heat over medium-high and sauté the green & red peppers, garlic and black bean sauce for 30 seconds until fragrant.
5. Add the chicken stock, 1 tbsp. soy sauce, 1 tsp. sugar, and 1/2 tsp. pepper. Bring to a boil.
6. Combine 1 tbsp. of cornstarch and 1 tbsp. of water to make a cornstarch slurry and add to the sauce mixture in the pan. Stir in the pork, tofu, sliced scallions, and sesame oil, and cook for 1-2 minutes until the sauce has thickened.
7. Pour onto a serving platter or into a clay pot and serve with steamed white rice.