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China
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Soft tofu and ground pork in a spicy Sichuan sauce with fermented bean paste, garlic, ginger, and fragrant peppercorn.
20 min
20 min
4 servings
Medium
40 min
14 oz (400 g) soft tofu; 6 oz (170 g) ground pork; 2 tbsp neutral oil; 1 tbsp Sichuan peppercorns; 2 tbsp doubanjiang; 1 tbsp fermented black beans; 3 garlic cloves; 1 tsp grated ginger; 1 1/2 cups (360 ml) chicken stock; 1 tbsp soy sauce; 1 tsp sugar; 2 tsp cornstarch; 2 tbsp cold water; 3 scallions
1. Toast peppercorns for 1 to 2 minutes, cool, and grind. 2. Heat oil and cook pork for 4 minutes. 3. Add doubanjiang and black beans and cook for 1 minute. 4. Add garlic and ginger for 30 seconds. 5. Add stock, soy sauce, and sugar. 6. Gently add tofu and simmer for 5 minutes. 7. Mix cornstarch with cold water and add gradually. 8. Simmer until lightly thickened. 9. Finish with ground peppercorn and scallions.
SCHNAX TIP
Move the tofu gently so the cubes stay intact. Taste before adding extra salt because doubanjiang is already salty.