Mapo Tofu with Pork

Ingredients

• 18 oz firm tofu
• ¾ lb ground pork
• 1 tbsp Sichuan peppercorns
• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp fermented black beans
• 4 clove garlic
• 1 inch ginger
• 1 tsp chili flakes (optional)
• 1½ cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 3 scallions (optional)

Steps

1. Drain tofu, cut into 3/4-inch cubes, and blanch in boiling water for 2 minutes; gently remove and set aside.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add Sichuan peppercorns and toast for 1-2 minutes until fragrant, then remove and finely grind. Set aside.
3. Add remaining 1 tablespoon vegetable oil to the skillet. Add ground pork and cook, breaking it up, until browned. Drain excess fat.
4. Stir in minced garlic, grated ginger, doubanjiang, fermented black beans, and chili flakes (if using). Cook for 2-3 minutes until fragrant.
5. Pour in chicken broth, soy sauce, and Shaoxing wine. Bring to a simmer, then gently add the blanched tofu cubes.
6. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the simmering sauce until it thickens.
7. Stir in sesame oil and the ground Sichuan peppercorns. Garnish with chopped scallions if desired and serve immediately with steamed rice.