Ingredients:

  • 1 pound (450g) soft or silken tofu, drained and cubed
  • 1 teaspoon (5ml) salt
  • 2 cups (475ml) boiling water
  • 2 tablespoons (30ml) vegetable oil
  • 1 pound (450g) ground pork or beef
  • 2 tablespoons (30ml) Doubanjiang (fermented broad bean paste, Sichuan style if possible)
  • 1 tablespoon (15ml) fermented black beans (Douchi), rinsed and chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 teaspoon (5ml) Sichuan peppercorns, lightly toasted and ground
  • 1/2 cup (120ml) chicken or vegetable broth
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) ground white pepper
  • 1 tablespoon (15ml) cornstarch mixed with 2 tablespoons (30ml) water (slurry)
  • 2 tablespoons (30ml) chopped green onions
  • 1 teaspoon (5ml) Sichuan chili oil (optional, for extra heat)

Instructions:

  1. Gently cube the tofu and briefly blanch in simmering salted water. Drain. This helps the tofu hold its shape and absorb flavours better.
  2. Heat oil in wok over medium-high heat. Add ground meat and cook, breaking it up with a spatula, until browned and crispy. Remove from wok and set aside.
  3. Add Doubanjiang and Douchi to the wok and sauté for 1-2 minutes until fragrant and the oil turns red. Add garlic, ginger, and Sichuan peppercorns, and cook for another minute.
  4. Return the meat to the wok. Add chicken broth, soy sauce, sugar, and white pepper. Bring to a simmer.
  5. Gently add the tofu to the sauce. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors. Stir in the cornstarch slurry and cook until the sauce thickens.
  6. Garnish with chopped green onions and drizzle with Sichuan chili oil (optional). Serve hot with steamed rice.