Instructions
10 steps · tick them off as you cookCube 1 lb (450 g) silken tofu into 3/4-inch pieces and gently slide into a bowl of hot salted water; let steep while you cook to firm it slightly.
Toast 1.5 tsp Sichuan peppercorns in a dry wok over medium heat for 90 seconds until fragrant, then grind to a coarse powder.
Heat 2 tbsp peanut oil in the wok over medium-high. Add 6 oz (170 g) ground pork and brown, breaking it up, for 4 minutes until crisp edges appear.
4 minutesReduce heat to medium, add 2 tbsp doubanjiang (fermented broad bean chili paste) and 1 tbsp fermented black beans, rinsed and chopped. Stir 60 seconds until oil turns deep red.
Add 4 minced garlic cloves and 1 tbsp minced ginger; sweat 30 seconds until fragrant.
Pour in 1.25 cups (300 ml) chicken stock and 1 tbsp soy sauce; bring to a gentle simmer.
Drain tofu carefully and slide it into the sauce. Simmer 4 minutes without stirring, nudging the wok gently so cubes stay intact.
4 minutesWhisk 1.5 tbsp cornstarch with 3 tbsp cold water and drizzle in while swirling the pan; simmer 60 seconds until sauce coats the back of a spoon.
Finish with 1 tsp toasted sesame oil, 1 tsp rice vinegar and half the ground peppercorns.
Transfer to a shallow bowl, shower with sliced green onions and remaining peppercorn powder. Serve steaming hot over rice.
Chef's tip
Pre-soaking the silken tofu in warm salted water seasons it from the inside and firms the surface, so the cubes hold their shape when folded into the sauce.
Suggested pairing
Pair with plain steamed rice and a light stir-fried bok choy; a Gewürztraminer or roasted barley tea tames the heat beautifully.
About this recipe
Custardy silken tofu bathed in a scarlet, numbing-spicy sauce enriched with ground pork, doubanjiang and fragrant Sichuan peppercorns.
ChineseIntermediatespicyumamicomfortingweeknight
