Recipe Instructions:
Ingredients:
• 1 block (about 400g) firm tofu, cut into cubes
• 150g ground pork (optional for vegetarian version)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons fermented black beans, rinsed and chopped
• 2 tablespoons doubanjiang (spicy broad bean paste)
• 1 cup chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns, toasted and ground (optional for numbing heat)
• 2 green onions, chopped (separate white and green parts)
• Cooked white rice, for serving
Instructions:
o Heat oil in a large skillet or wok over medium heat. Add minced garlic and ginger, stir fry until fragrant.
o Add ground pork (if using) and cook until browned. Add fermented black beans and doubanjiang, stir fry for another minute.
o Pour in chicken or vegetable broth. Add soy sauce, sugar, and ground Sichuan peppercorns (if using). Bring to a simmer.
o Gently add tofu cubes and simmer for 5-7 minutes, stirring occasionally to coat tofu with sauce.
o Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the simmering sauce until thickened.
o Garnish with chopped green onions (white and green parts).
o Serve hot over steamed white rice.
