Tofu or Doufu?

Okay I know my picture looks vastly different from the one as shown on the recipe's website. But it taste near to the mapo tofu I had back home (or at least I think).

I used normal black pepper as opposed to the suggested szechuan pepper. We had prawns in ours, to glamorize it.

Marinade for Ground Pork:
1 1/2 Tbsp tapioca starch (can substitute cornstarch)
2 tablespoons soy sauce
Other:
1/4 pound ground pork
1 pound regular tofu (medium firmness)
1 leek or 3 green onions
1/4 tsp salt
1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
1 Tbsp chili bean paste, or to taste
3 Tbsp stock (chicken broth)
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp light soy sauce
Freshly ground Szechuan pepper
2 - 3 tablespoons oil for stir-frying, as needed

Preparation:Mix marinade ingredients. Marinate pork for about 20 minutes. Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.Chop leek or green onions into short lengths.Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.Turn down the heat. Cook for 3 - 4 minutes. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

http://chinesefood.about.com/od/tof1/r/mapotofu.htm