First, make the Sichuan peppercorn oil by toasting
Sichuan Peppercorns (1 tsp)
for about two minutes on low heat.
Crush the sichuan peppercorns into a powder and set it aside, they can be used later for garnish or other dishes.
Add oil to the pan and sauté the peppercorns for about one to two minutes. Strain the oil into a separate dish to use later.
Garlic (5 cloves)
Fresh Ginger (1/2 Tbsp)
Scallions (3 stalks)
, keep the white and green parts separate.
Chop up the
Fermented Black Beans (2 Tbsp)
Run your knife through the
Chili Bean Sauce (2 1/2 Tbsp)
Silken Tofu (1.3 lb)
Bring a pot of water and
Salt (1 tsp)
to a boil. Add tofu and boil for about a minute or two. Then remove the tofu.
Heat your wok and add some oil. Add
Ground Pork (3.5 oz)
and cook just until it turns color.
Add the white part of the spring onion.
Turn your heat down to avoid burning, and add the garlic. Sauté for 10-15 seconds, then add the meat back into the mix.
Add the chopped fermented black beans, dou ban jiang and
Chicken Broth (1 cup)
. Stir completely, the sauce should turn very red.
Chili Powder (1 Tbsp)
Sichuan Peppercorn Oil (1 tsp)
Add silken tofu and turn the heat to medium. Pour the sauce over the tofu, don't stir. Use a ladle in a forward motion to push the tofu around. Cook for two to three minutes.
Soy Sauce (1 tsp)
Granulated Sugar (1/2 Tbsp)
In a separate bowl, mix
Water (1 tsp)
Potato Starch (1 tsp)
together until liquified.
Pour the water and potato starch mixture into the dish and add
Sesame Oil (1 tsp)
. Plate your finished dish and garnish with the left over chrushed sichuan peppercorns, and the green part of the spring onion.