Ma-Po Tofu

Ingredients

• •¼ cup chicken broth
• •2 tablespoons hot bean paste
• •2 tablespoons soy sauce
• •1 to taste kosher salt
• •1 lb tofu
• •1½ tablespoons cooking oil
• •½ lb ground pork shoulder
• •4 teaspoons garlic
• •4 teaspoons ginger
• •1 tablespoon cornstarch
• •1½ teaspoons sesame oil
• •½ teaspoon Sichuan-peppercorn powder
• •3 tablespoons scallion
• •to serve steamed rice

Cooking Instructions

1. 1.

   Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

   2 min

2. 2.

   Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

   5 min

3. 3.

   Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

   7 min

4. 4.

   Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

   3 min

5. 5.

   Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

   1 min

6. 6.

   Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

   2 min