Spicy Sichuan Mapo Tofu with Ground Pork

Ingredients

• 14 ounces firm tofu, cubed
• 1 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

Method

1. 01
   Prepare the tofu by draining and cutting it into 1-inch cubes. Set aside.
2. 02
   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. 03
   Add the minced garlic, ginger, and chopped fermented black beans to the pan. Stir-fry for 1-2 minutes until fragrant.
4. 04
   Stir in the doubanjiang and ground Sichuan peppercorns. Cook for another minute, allowing the spices to release their aroma.
5. 05
   Pour in the chicken broth, soy sauce, and sugar. Bring to a simmer and let cook for 2 minutes.
6. 06
   Gently add the tofu cubes to the pan, stirring carefully to avoid breaking them. Let them heat through for 3-4 minutes.
7. 07
   Pour the cornstarch slurry into the pan and stir gently until the sauce thickens, about 1-2 minutes.
8. 08
   Remove from heat and garnish with sliced green onions. Serve hot with steamed rice.