Ingredients: |
Ingredients: 1 Tbsp. Sichuan peppercorns
12 scallions
28 ounces soft tofu, cut into ½" cubes
2 cups chicken broth
9 cloves of garlic, peeled
1 - 3" piece ginger, peeled & sliced into ¼" rounds
⅓ cup Asian broad-bean chili paste (AKA toban djan) Pixian brand
1 Tbsp. fermented black beans
6 Tbsps. vegetable oil
1 Tbsp. Sichuan chili powder
8 ounces ground pork (you can use ground beef)
2 Tbsp. hoisin sauce
2 tsps. toasted sesame oil
2 Tbsps. water
1 Tbsp. cornstarch
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Directions: |
Directions:Place peppercorns in small bowl & microwave until fragrant, 15-30 seconds. Let cool completely, then grind in spice grinder or mortar & pestle (1½ tsps.).
Using the side of a chef's knife, lightly crush white parts of scallions, then cut scallions into 1" lengths. Place tofu, broth & scallions in a large bowl, cover & microwave until steaming, 5 to 7 minutes. Let stand while preparing remaining ingredients.
Process garlic, ginger, chili paste, & black beans in food processor until coarse paste forms, 1-2 minutes, scraping down sides of bowl as needed. Add ¼ cup vegetable oil, chili powder, & 1 tsp. peppercorns & process until smooth paste forms 1-2 minutes longer. Transfer spice paste to bowl.
Heat 1 Tbsp. oil and pork in a large saucepan over medium heat; cook, breaking up meat, until beginning to brown 5-7 minutes. Transfer pork to a bowl.
Add remaining 1 Tbsp. oil & spice paste to now empty saucepan & cook, stirring frequently, until paste darkens & oil begins to separate from paste, 2-3 minutes. Gently pour tofu with broth into saucepan, followed by hoisin, sesame oil & browned pork. Cook, stirring gently, until dish comes to a simmer 2-3 minutes. Whisk water & cornstarch together in a small bowl. Add cornstarch mixture to saucepan and cook, stirring frequently, until thickened 2-3 minutes longer.
Transfer to serving dish, sprinkle with remaining peppercorns & serve. |
This recipe for Sichuan Braised Tofu with ground pork (Mapo Tofu) is from