Fiery Sichuan Mapo Tofu with Numbing Peppercorns

Ingredients

• 1 pound silken tofu, cut into 1-inch cubes
• 1 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

Method

1. 01
   Heat vegetable oil in a large wok over medium heat.
2. 02
   Add ground pork and stir-fry until browned and crispy. Remove and set aside.
3. 03
   In the same wok, add doubanjiang and douchi, stir-fry for 30 seconds until fragrant.
4. 04
   Add garlic, ginger, and half of the ground Sichuan peppercorns, stir-fry for another 30 seconds.
5. 05
   Pour in the chicken stock, soy sauce, and sugar. Bring to a simmer.
6. 06
   Gently add the tofu cubes and cooked pork back into the wok, stirring carefully to avoid breaking the tofu.
7. 07
   Stir in the cornstarch slurry to thicken the sauce. Cook for 2-3 minutes until thickened.
8. 08
   Sprinkle the remaining Sichuan peppercorns and chopped scallions over the dish before serving.