This Sichuan, chile dish is a classic recipe where tofu is the the star. Meat is basically a garnish. You can exclude meat and it would not be missed. Serve as a side with other entrees.If you are someone who loves authentic Chinese cooking please go to The Mala Market for high quality ingredients in this recipe, plus more are available there. A great resource: https://themalamarket.comThis is a rendition of a recipe shared by Mala Market. Visit their delicious recipe blog: https://blog.themalamarket.com/
Serves 4 Heat Level: Medium Hot
2 oz. lean pork, minced6 Tbsp. rice bran or canola oil2 Tbsp. Pixian chili bean paste (doubanjiang)2 tsp. fermented black beans (douchi), rinsedand roughly chopped1 Tbsp. Sichuan chile flakes1 cup chicken stock, low sodium1 tsp. soy sauce6 scallions, cut into 1” lengths1 scallion, sliced thin—reserve for garnish1 lb. soft or medium tofu, cut in 3/4 ” cubes (lightly press tofu block between some paper towels to drain first)2 Tbsp. corn starch mixed with 2 Tbsp. water to make slurry1/2 tsp. Sichuan peppercorns, freshly ground
1. Place Sichuan peppercorns between 2 paper towels and smash them with a flat side of meat mallet. Remove any black seeds or stems. Toast the hulls in a dry skillet over medium heat until pods they smell fragrant—do not burn them. When cooled, crumble them or coarse grind them in a spice grinder and set aside.2. Season the pork with a pinch of salt and mince to a coarse texture. It’s best to use a sharp knife or cleaver, not a food processor, which can make the meat mushy.3. Heat wok to medium high. Add 1 Tbsp. of oil and when it begins to shimmer, add the pork and stir-fry for 2 minutes. Pork should be loose and toasty. Transfer to a bowl and set aside.4. Add the remaining oil to the wok on medium high, then add the chili bean paste, black beans and chile flakes. Stir until sizzling and fragrant. Be careful but not to burn mixture. Stir in the chicken stock, soy sauce and scallions and bring mixture up to a simmer.5. Immediately add the pork and tofu. Simmer for a couple minutes with the sauce. Stir the tofu gently so you don’t break it up.6. Add 1/4 tsp. Sichuan pepper and stir in the corn starch slurry a bit at a time until the sauce thickens to a nice gravy. Use only what you need. Taste sauce; add more Sichuan pepper if desired.Serve over a bed of jasmine rice, topped with a layer of steamed baby bok choy. Garnish with sliced scallions.
© 2021 Larry Noggle www.peppahead.com