Ingredients:

  • 1 pound (450g) silken or soft tofu, drained and cut into 1-inch cubes
  • 1 tablespoon (15ml) vegetable oil
  • 2 tablespoons (30ml) vegetable oil
  • 1 pound (450g) ground pork or beef (or use plant-based ground)
  • 2 tablespoons (30g) Sichuan chili bean paste (doubanjiang)
  • 1 tablespoon (15g) fermented black beans (douchi), rinsed and chopped
  • 1 tablespoon (15g) ground Sichuan peppercorns
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 teaspoon (5ml) dark soy sauce
  • 1 cup (240ml) chicken or vegetable broth
  • 1 tablespoon (15ml) cornstarch mixed with 2 tablespoons (30ml) water (slurry)
  • 1/4 teaspoon (about 1g) granulated sugar
  • Chopped green onions (optional)
  • More ground Sichuan peppercorns (optional)
  • Chili oil (optional)

Instructions:

  1. Prepare the Tofu: Gently cube the tofu and set aside. Handle with care to avoid breaking it.
  2. Sauté the Aromatics: Heat oil in a wok/skillet. Add ground pork/beef and cook, breaking it up, until browned. Add chili bean paste, black beans, garlic, ginger, and Sichuan peppercorns. Sauté until fragrant (about 1 minute).
  3. Simmer the Sauce: Add dark soy sauce, broth, and sugar. Bring to a simmer.
  4. Add the Tofu: Gently add the tofu cubes to the sauce. Simmer for 5-7 minutes to allow the tofu to absorb the flavors.
  5. Thicken the Sauce: Stir the cornstarch slurry and add it to the wok, stirring gently until the sauce thickens to your desired consistency.
  6. Serve: Garnish with green onions, Sichuan peppercorns, and chili oil (if using). Serve hot with steamed rice.