A (probably) non-traditional variation. Feel free to change the amounts on pretty much anything or any toppings you’d like (soy sauce, fish sauce, black vinegar).
Ingredients
- 3 T neutral oil
- 3 T chili oil
- 2 T szchuan peppercorns crushed in mortar and pestle
- 1 inch piece of ginger finely minced
- 3 cloves garlic finely minced
- 1 pound ground pork
- 2 T spicy fermented bean sauce
- Chicken broth
- 1 package tofu cut into 1.5″ cubes
- Sesame oil
- Corn starch slurry corn starch and water
- 3 green onions thin slices
- Soy sauce
Instructions
- Heat a few tablespoons of oil in pan over medium heat.
- Add Szechuan pepper corns and stir occasionally. You want to release the flavors without burning them.
- Once the peppercorns have cooked for 2-3 minutes, add the ginger.
- Turn up the heat to medium high in order to lightly fry the ginger. Then add the garlic. Stir 2-3 times.
- Then turn up the heat and add the ground pork. Break up the meat and fry it until it’s cooked through.
- Add the spicy bean sauce and stir it in well. Add chicken broth and stir.
- Let this simmer for a minute.
- While that simmers, cut the tofu and also put a few tablespoons of water in a small bowl with your corn starch and mix it with a fork-make sure all the clumps are broken up.
- Add the cornstarch mixture to your sauce and stir. Let thicken for a minute or so.
- Add chili oil, then the tofu. Mix to combine. Let everything cook for 3-5 minutes.
- Top with green onions, sesame oil, sesame seeds, and more chili oil, if desired.