Fiery Sichuan Mapo Tofu with Numbing Peppercorns

Ingredients

• 1 pound silken tofu cut into 1-inch cubes
• 1/2 pound ground pork
• 1 tablespoon vegetable oil
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon douchi (fermented black beans) rinsed and chopped
• 2 teaspoons Sichuan peppercorns toasted and ground
• 3 cloves garlic minced
• 1 inch ginger minced
• 1 cup chicken stock
• 2 tablespoons light soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 scallions scallions chopped
• 1 teaspoon sugar

Instructions

1. 1 Heat vegetable oil in a large wok over medium heat.
2. 2 Add ground pork and stir-fry until browned and crispy. Remove and set aside.
3. 3 In the same wok, add doubanjiang and douchi, stir-fry for 30 seconds until fragrant.
4. 4 Add garlic, ginger, and half of the ground Sichuan peppercorns, stir-fry for another 30 seconds.
5. 5 Pour in the chicken stock, soy sauce, and sugar. Bring to a simmer.
6. 6 Gently add the tofu cubes and cooked pork back into the wok, stirring carefully to avoid breaking the tofu.
7. 7 Stir in the cornstarch slurry to thicken the sauce. Cook for 2-3 minutes until thickened.
8. 8 Sprinkle the remaining Sichuan peppercorns and chopped scallions over the dish before serving.