Mapo tofu

Ingredients:

• 450 g of minced pork
• 1 package (400g) firm tofu, patted dry and cut into 1cm cubes.
• 2 teaspoons Sichuan peppercorns
• 1 cup lightly salted chicken broth
• 3 tablespoons hot bean paste (such as dobajiang)
• 2 tablespoons cornstarch
• 2 tablespoons hot sesame oil or chili oil
• 2 tablespoons soy sauce
• 1 tbsp dark brown sugar
• 2 tbsp. l. rapeseed oil
• 4 cloves garlic, crushed
• 2.5 cm ginger root, finely chopped
• 2 tbsp salted fermented black beans, rinsed and finely chopped
• 1/3 cup thinly sliced ​​green onions, white and light green parts only
• 5 cups steamed jasmine rice, for serving

Preparation:

1. Heat a wok over medium heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Grind the peppercorns in a spice grinder or with a mortar and pestle until coarsely ground and set aside. In a medium bowl, combine the chicken broth, hot bean paste, cornstarch, hot oil, soy sauce and sugar.
2. Heat a wok over medium heat. Add the canola oil, garlic, ginger, and fermented black beans and cook, stirring frequently, until fragrant, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until browned, 3-5 minutes. Reduce the heat to medium if the garlic starts to burn. Add the reserved ground Sichuan peppercorns, tofu, and soy sauce mixture. Cook, stirring once to distribute evenly, until the sauce has reduced, thickened, and turned glossy, about 2 minutes.
3. Remove from heat and garnish with green onions. Serve with steamed jasmine rice.
   
   Note:
   
   Sichuan peppercorns, fermented black beans, and hot bean paste are available from specialty online stores and most Asian markets.