Ma Pa Dubu (마파두부) - Ma Pa Tofu

This is a great dish that we first ate at the local Chinese restaurant.  It's spicy, savory, and surprisingly good as leftovers.

Ingredients (4-5 servings)
200g firm tofu, cubed
150g ground pork
1/2 onion, diced

1 red chili (홍고추), sliced thin
2 green chilies (청양고추), sliced thin

2 small leeks, diced
3 spoons chili oil (고추 기름)
1 spoon minced garlic
a pinch each of salt and pepper
Thickener: mix 1 1/2 spoons of flour with 2 spoons of water

Meat Marinade
1/2 spoon soy sauce
1 spoon cheong ju (청주)
pinch of pepper

Sauce
Mix together:
2 spoons du ban jang (두반장)
2 spoons red pepper paste (고추장)
1 spoon sugar
1 spoon soy sauce
1 small spoon sesame oil
1 1/2 cups sardine broth

Steps

1. Boil salt, water.  Add tofu.  Cook slightly.  Drain and pat dry.
2. In a bowl, mix pork, meat marinade.  Let sit 30 mins.
3. Heat chili oil in a hot pan.  Fry garlic and onion.
4. When onions are transparent, add meat and chilis.  Fry.
5. When meat is cooked, add sauce, tofu, leeks.  Simmer
6. When simmering, slowly stir in the thickener, a little at a time until it has reached the desired consistency.
7. Serve over rice.

Notes:

- I use a powder packet for the sardine broth, but you can make your own by boiling a handful of dried sardines (멸치) and a 10cm square sheet of dried kelp (다시마) in 5 cups of water for 10-15 mins. Obviously, you'll remove the sardines and kelp before you use it.  I suppose one could also use a meat-based broth, though I haven't tried that yet.

- I also leave out the chilies sometimes, so don't feel bad if you can't or don't want to use them.