Mapo Tofu Lettuce wraps

This is my version of mapo tofu, I've given this a bit of a filipino spin by frying the tofu and making this dish more dry. The traditional version is very saucy and lush. But I enjoy making this dry so I can eat this as lettuce wraps.



Ingredients
1 cup of diced medium firm tofu
1 package ground pork
1 tbsp soy sauce
1 tbsp cornstarch
1/4 tsp black pepper
1 grated garlic
1 tsp grated ginger
1/2 onion diced
2 tbsp chili bean paste
1 stalk green onion (separate whites from the greens)

1. In a medium saute pan add enough oil to almost cover the tofu. Fry diced tofu until golden brown all around. Remove from pan and set aside.

2. In a small bowl add the ground pork with 1 tbsp soy sauce, 1 tbsp cornstarch and 1/4 tsp black pepper. Mix till well combined.

3. In a wok on medium high heat add 1 tbsp oil and add the ground pork mixture. Cook until no longer pink.

4. Add the ginger, garlic and onions (white of green onions as well). Stir fry till onions are translucent.

5. Create a small space in the centre of the wok and add 1 tsp oil. Then add the 2 tbsp of chili bean paste, mix in the centre for 2 mins. Then combine with the ground pork and stir fry for 2 mins. Once well combined add chopped green onions for garnish.

6. You can eat this with rice or eat it like a lettuce wrap.