Pork & Mapo Tofu

Place an oven rack in the center of the oven, then preheat to 450°F.  Drain the tofu, then place on a paper-towel lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to drain at least 10 minutes. Transfer to a cutting board and medium dice.

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stem ends of the green beans; halve crosswise. Thinly slice the zucchini into rounds.

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 5 to 6 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until browned. Add the black bean-chile sauce and cumin sichuan sauce; cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sliced bok choy, halved green beans, and sauteed aromatics. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the pork is cooked through.

Add the diced tofu, broth, and mirin to the pan. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the tofu is heated through. Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

In a large bowl, combine the tempura mix and 1/2 cup of cold water; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, working in batches if necessary, add the coated zucchini in an even layer (letting any excess batter drip off). Cook 3 to 5 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt. Serve the finished mapo tofu with the tempura zucchini, ponzu sauce, and cooked rice. Enjoy!