Yield:4 servings

• 1 tablespoon Sichuan peppercorns

• 1 (14- to 16-ounce) package firm tofu

• Salt

• 4 tablespoons vegetable oil

• 8 ounces ground pork (or beef)

• 2 tablespoons doubanjiang (fermented chile bean sauce or paste)

• 3 garlic cloves, finely chopped or pressed

• 1 tablespoon finely chopped fresh ginger

• 1 teaspoon Sichuan coarse chile powder

• 1 cup chicken stock

• 1 tablespoon soy sauce, plus more if needed

• 1 teaspoon sugar

• 1 teaspoon Chinkiang (black) vinegar

• 2 teaspoons cornstarch mixed with 2 teaspoons cold water (to form a slurry)

• 1 teaspoon toasted sesame oil

• 2 tablespoons thinly sliced scallions

• Steamed rice, for serving

1. Step 1

   Heat the Sichuan peppercorns in a dry small frying pan over medium-high until just starting to smoke, tossing or stirring occasionally, about 3 minutes. Transfer the peppercorns immediately to a mortar and let cool, then use the mortar and pestle to grind to a fine powder. Set aside for later.

2. Step 2

   Heat a medium saucepan of water over high. Meanwhile, drain tofu and cut into bite-sized cubes. When the water is at a gentle simmer (a rapid boil would make the tofu crumble), add a generous pinch of salt. Carefully add the tofu pieces. Simmer gently for 2 to 3 minutes, then turn the heat off and allow the tofu to steep.

3. Step 3

   To a wok or large frying pan over high heat, add the vegetable oil. When the oil is hot, add the ground pork and cook, breaking up the meat, for 2 to 3 minutes, until the pork is no longer pink. Add the doubanjiang and cook, stirring, for about 2 minutes. Stir in the garlic, ginger and chile powder. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, sugar and vinegar. Bring to a simmer then turn the heat down to medium and cook, until the liquid has reduced by about one-fourth and is starting to thicken, 3 to 4 minutes. Stir in the cornstarch slurry and the ground Sichuan peppercorns  and let simmer until thickened, 1 to 2 minutes. 

4. Step 4

   Use a slotted spoon to drain the tofu and gently stir it into the pork mixture. Simmer until slightly thickened, 1 to 2 minutes more. Taste and season with salt or soy sauce if needed. Remove from heat, drizzle with the sesame oil and gently toss. Transfer to a serving bowl and sprinkle with scallions. Serve with steamed rice.

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