Sichuan-Inspired Fiery Mapo Tofu with Numbing Peppercorns

Ingredients

• 1 lb silken tofu, cubed
• 1 lb ground pork
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns, toasted and ground
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon chili oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup chicken broth
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons cornstarch, mixed with 2 tablespoons water
• 2 stalks green onions, sliced

Method

1. 01
   Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. 02
   Add ground pork and cook until browned, breaking it into small pieces.
3. 03
   Add minced garlic and ginger, cooking until fragrant, about 30 seconds.
4. 04
   Stir in the doubanjiang and chili oil, and cook for another minute.
5. 05
   Pour in chicken broth, soy sauce, and sugar, and bring to a simmer.
6. 06
   Gently add the cubed tofu, being careful not to break it.
7. 07
   Simmer for 5 minutes to allow the tofu to absorb the flavors.
8. 08
   Stir in the cornstarch slurry and simmer until the sauce thickens.
9. 09
   Sprinkle the dish with ground Sichuan peppercorns and sliced green onions.
10. 10
    Serve hot with steamed rice for a complete meal.