Ingredients

• 454g Smooth Medium Firm Tofu, drained and cut into 1/2-inch cubes

• 1½ to 2 tbsp cooking oil

• 1/2 lb ground pork

• 1 tbsp finely minced garlic

• 1 tbsp finely minced peeled fresh ginger

• 1 tsp Sesame oil

• ½ tsp Sichuan-peppercorn powder

• 3 tbsp thinly sliced scallion

Sauce Ingredients

• 1/4 cup chicken broth

• 2 tbsp hot bean paste

• 2 tbsp soy sauce

• Salt to taste

Cornstarch Mixture

• 1 tbsp cornstarch

• 2 tbsp water

Instructions

1.Make sauce:

• In a bowl, stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

2. Poach tofu:

• Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

3. Stir-fry pork:

• Heat a wok or large heavy skillet over high heat until hot and add 1½ tbsp cooking oil, swirling to coat. Add garlic and fry until lightly golden. Then add pork and stir-fry, breaking up lumps and add ½ tbsp more oil if meat sticks. Cook meat until no longer pink. Add ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

4. Finish stir-fry:

• Add sauce to the pork and bring to a simmer.

• Drain tofu in a large sieve and slide into wok, stirring gently.

• Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 30 seconds.

• Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tbsp scallions. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.