By Kei Lum and Diora Fong Chan
Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan.
- 1 pound firm tofu, drained and cut into 3/4-inch cubes
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 3 1/2 ounces ground (minced) pork
- 1 teaspoon fermented black beans, rinsed and chopped
- 1 tablespoon pixian chili paste, chopped
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- 1 teaspoon chili powder
- 2 teaspoons light soy sauce
- 1/2 teaspoon granulated sugar
- 1/2 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 scallions, chopped
- 1/2 teaspoon ground sichuan pepper
- Steamed rice, to serve
PREP TIME: 20 MINUTES, PLUS 5 MINUTES SOAKING TIME
COOK TIME: 5 MINUTES
Soak the tofu in a bowl of hot water, add 1/2 teaspoon salt, and set aside for 5 minutes. Drain.
Heat the vegetable oil in a wok or large skillet (frying pan) over medium heat, add the pork, and stir-fry for 2–3 minutes until most of the liquid has evaporated.
Put in the fermented black beans, chili paste, ginger, and garlic. Stir in the chili powder, add 4 tablespoons water, and bring to a boil.
Add the tofu, gently stir, and reduce to low heat. Simmer, covered, for about 1 minute. Stir in the soy sauce, sugar, and the remaining 1/2 teaspoon salt.
Mix the cornstarch (cornflour) with 1 tablespoon water in a small bowl and stir this mixture into the wok. Bring to a boil, stirring, for about 30 seconds to thicken the sauce. Add the sesame oil and scallions (spring onions), toss, and transfer to a serving bowl. Sprinkle over the ground Sichuan pepper and serve with rice.
Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, $49.95 US/$65.00 CAN, September 2016)