Spicy Sichuan Mapo Tofu with Ground Pork

Ingredients

• 14 ounces firm tofu cubed
• 1/2 pound ground pork
• 2 tablespoons vegetable oil
• 2 tablespoons Sichuan peppercorns toasted and ground
• 1 tablespoon fermented black beans rinsed and chopped
• 2 tablespoons doubanjiang (spicy bean paste)
• 2 cloves garlic minced
• 1 inch ginger minced
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 2 stalks green onions sliced

Instructions

1. 1 Prepare the tofu by draining and cutting it into 1-inch cubes. Set aside.
2. 2 Heat vegetable oil in a large pan over medium heat. Add ground pork and cook until browned, breaking it up with a spatula, about 5 minutes.
3. 3 Add the minced garlic, ginger, and chopped fermented black beans to the pan. Stir-fry for 1-2 minutes until fragrant.
4. 4 Stir in the doubanjiang and ground Sichuan peppercorns. Cook for another minute, allowing the spices to release their aroma.
5. 5 Pour in the chicken broth, soy sauce, and sugar. Bring to a simmer and let cook for 2 minutes.
6. 6 Gently add the tofu cubes to the pan, stirring carefully to avoid breaking them. Let them heat through for 3-4 minutes.
7. 7 Pour the cornstarch slurry into the pan and stir gently until the sauce thickens, about 1-2 minutes.
8. 8 Remove from heat and garnish with sliced green onions. Serve hot with steamed rice.