Sichuan Mapo Tofu with Fiery Peppercorn Sauce

Ingredients

• 1 block silken tofu, cubed
• 1 pound ground pork
• 2 tablespoons vegetable oil
• 2 tablespoons fermented black beans, rinsed and chopped
• 1 tablespoon Sichuan peppercorns, toasted and ground
• 2 tablespoons doubanjiang (chili bean paste)
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons cornstarch, mixed with 2 tablespoons water
• 2 cloves garlic, finely chopped
• 1 inch ginger, finely chopped
• 2 scallions scallions, sliced

Method

1. 01
   Prepare the tofu by cutting into 1-inch cubes and set aside.
2. 02
   Heat the vegetable oil in a wok over medium heat. Add the ground pork and stir-fry until browned and cooked through.
3. 03
   Add the chopped garlic, ginger, and fermented black beans to the pork. Stir-fry for another minute until fragrant.
4. 04
   Add the doubanjiang and ground Sichuan peppercorns to the wok, stirring well to combine with the pork mixture.
5. 05
   Pour in the chicken broth, soy sauce, and sugar. Bring the mixture to a simmer.
6. 06
   Gently add the cubed tofu to the sauce, being careful not to break the tofu. Simmer for 5 minutes to allow the flavors to meld.
7. 07
   Stir in the cornstarch slurry to thicken the sauce, gently mixing until the sauce coats the tofu.
8. 08
   Scatter the sliced scallions over the Mapo Tofu, and serve immediately with steamed rice.