Makes 4-6 Servings
- 454g Smooth Medium Firm Tofu, drained and cut into 1/2-inch cubes
- 1½ to 2 tbsp cooking oil
- 1/2 lb ground pork
- 1 tbsp finely minced garlic
- 1 tbsp finely minced peeled fresh ginger
- 1 tsp Sesame oil
- ½ tsp Sichuan-peppercorn powder
- 3 tbsp thinly sliced scallion
- 1/4 cup chicken broth
- 2 tbsp hot bean paste
- 2 tbsp soy sauce
- Salt to taste
- 1 tbsp cornstarch
- 2 tbsp water
- Make sauce:
- In a bowl, stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
- Poach tofu:
- Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
- Stir-fry pork:
- Heat a wok or large heavy skillet over high heat until hot and add 1½ tbsp cooking oil, swirling to coat. Add garlic and fry until lightly golden. Then add pork and stir-fry, breaking up lumps and add ½ tbsp more oil if meat sticks. Cook meat until no longer pink. Add ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
- Finish stir-fry:
- Add sauce to the pork and bring to a simmer.
- Drain tofu in a large sieve and slide into wok, stirring gently.
- Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 30 seconds.
- Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tbsp scallions. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.