- 3 tbps cooking oil
- 1 tbsp ground Sichuan peppercorns
- 3 tsp ginger, minced
- 3 tbsp garlic, minced
- 8 oz ground pork
- 1 tbsp chili bean sauce (豆瓣醬/doubanjiang)
- 1/2 c chicken broth
- 1 tsp cornstarch
- 14 oz soft tofu, cubed
- 3 tbsp chili oil
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 scallion, chopped
- Heat your cooking oil in a wok or large pan over medium high heat. Add the Sichuan peppercorns and toast for 30 seconds. Add ginger and garlic and fry for 1 minute.
- Turn heat to high and add the ground pork, breaking it up with a spatula as it cooks. Stir-fry until pork is cooked through.
- Add chili bean paste and stir together. Add chicken broth and let it simmer. While simmering, make a cornstarch slurry by mixing cornstarch with 1/4 cup of water. Stir the slurry into the sauce until the sauce thickens.
- Add chili oil and mix. Gently add in tofu and stir it in the sauce. Simmer for 3-5 minutes.
- Add sesame oil, sugar, and scallions. Remove from heat and top with additional scallions if desired. Serve with rice!
- recipe card included in Umami Cart order, Dec. 2021