- 2 tablespoon oil
- 3 cloves garlic, minced
- 2 teaspoon salted black beans, rinsed and drained
- 150 gram (5.3 oz) ground pork
- 2 tablespoon dou ban jiang/chili bean sauce
- 2 tablespoon Shaoxing wine
- 1 teaspoon Sichuan peppercorns
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 cup chicken stock/water
- 450 gram (1 lb) silken tofu, cut into cubes
- 2 scallions, cut into 1 cm lengths
- cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon water)
- Heat a wok over medium-high heat until hot. Add oil and swirl to coat the wok. Sauté garlic and black beans until fragrant, about 3 minutes.
- Add ground pork and stir until no longer pink. Add chili bean sauce and Shaoxing wine, and cook for another 30 seconds.
- Add Sichuan peppercorns, soy sauce, sesame oil, and chicken stock. Once it boils, add tofu cubes and simmer for 3 minutes.
- Add chopped scallions and mix well. Add the cornstarch slurry and continue stirring until the sauce is thick.
- Turn off the heat, transfer to a serving bowl, and serve immediately with steamed white rice.
Another great recipe by https://dailycookingquest.com.