Spicy Sichuan Tofu with Pork (Printable)
Silky tofu and ground pork simmered in a bold, spicy sauce with aromatic Sichuan peppercorns.
# What You'll Need:
→ Protein & Tofu
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→ Aromatics
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→ Sauce
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→ Garnish
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# How-To Steps:
01 - Cut tofu into ¾ inch cubes. Place in a bowl of hot, lightly salted water for 5 minutes to firm up. Drain and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook until no longer pink, breaking up any clumps, about 3 minutes.
03 - Add garlic, ginger, and white parts of the scallions. Sauté for 1 minute until fragrant.
04 - Stir in doubanjiang and fermented black beans. Fry for 1-2 minutes until the oil turns red and aromatic.
05 - Pour in soy sauce, Shaoxing wine, sugar, and broth. Bring to a simmer.
06 - Gently add tofu cubes to the pan. Simmer for 5-7 minutes, allowing tofu to absorb the flavors.
07 - Stir in chili oil and ground Sichuan peppercorns.
08 - Pour in cornstarch slurry, stir gently, and simmer until sauce thickens, about 1-2 minutes.
09 - Taste and adjust seasoning if needed.
10 - Remove from heat, garnish with scallion greens and extra ground Sichuan peppercorns if desired. Serve hot with steamed rice.
# Expert Advice:
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- The addictive combination of heat and numbing creates an experience you wont find in many other dishes
- Soft tofu soaks up all that spicy sauce like a sponge, making every bite explode with flavor
- It comes together in about 35 minutes but tastes like something from a restaurant
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- The salted tofu soak changed everything for me, my pieces stopped disintegrating in the sauce
- Do not skip toasting the Sichuan peppercorns, raw ones taste grassy and lack that signature numbing effect
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- Look for doubanjiang with a deep red color and few whole beans visible
- Grind Sichuan peppercorns fresh each time, the numbing compounds fade quickly once ground