Sichuan Mapo Tofu with Ground Pork

Ingredients

• 1 lb silken tofu
• 170 g ground pork
• 2 tbsp doubanjiang (broad bean chili paste)
• 1 tbsp fermented black beans, rinsed
• 2 tsp Sichuan peppercorns
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 240 ml chicken stock
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp peanut oil
• 1 tsp toasted sesame oil
• 4 unit scallions, sliced

Instructions

1. 1

   Cube 1 lb silken tofu into 3/4-inch pieces and slide into a bowl of hot salted water; keep warm while you cook.

2. 2

   Toast 2 tsp Sichuan peppercorns in a dry wok over medium heat for 90 seconds until fragrant, then grind to a coarse powder.

3. 3

   Heat 3 tbsp peanut oil in the wok until it shimmers without smoking. Add 6 oz ground pork and stir-fry, breaking it up, until deeply browned and the fat runs clear, about 4 minutes.

4. 4

   Push pork to the side; add 2 tbsp doubanjiang (fermented broad bean chili paste) and 1 tbsp fermented black beans to the oil. Sizzle 45 seconds until the oil turns brick red.

5. 5

   Stir in 4 minced garlic cloves and 1 tbsp grated ginger; sweat 20 seconds until aromatic.

6. 6

   Deglaze with 1 tbsp Shaoxing wine, then pour in 1 cup chicken stock and 1 tbsp soy sauce. Bring to a gentle simmer.

7. 7

   Drain the tofu and slide it into the sauce. Simmer gently 3 minutes, nudging (never stirring) to keep cubes intact.

8. 8

   Thicken with a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water, added in two additions until the sauce lightly coats a spoon.

9. 9

   Finish with 1 tsp toasted sesame oil, half the ground Sichuan peppercorns, and a generous shower of sliced scallions and remaining peppercorn powder at the table.