National Pork Board Pork Recipes
1200g Soft tofu
200g Ground pork
2tsp Ginger, minced
4tbls Szechuan chili bean paste (Doubanjiang)
2tbls Fermented black beans, rinsed and chopped
2tbl Ground Chili flakes (or crushed red pepper, to taste)
2tbls Garlic, minced
2tbls Dry Sherry (or Shaoxing wine)
1tsp Szechuan pepper, ground
2ea Scallions, thinly sliced
Blanching the tofu
Cut the tofu into 1-inch cubes. Fill a pot or wok with water and add salt. Add the tofu to the water and bring to a simmer. Cook the tofu for 1 min and drain. Place the tofu on a plate or pan lined with paper towels.
This step will firm up the tofu slightly, so it does not break while it is being braised.
Preparing the sauce
Heat a wok or sauté pan over medium high heat. Once the pan is heated, add the oil. Place the ground pork and ginger in the pan. Increase the heat to high and cook until the meat begins to brown. Add the chili paste, fermented black beans, chili flakes, and garlic to the pan. Continue to cook until the mixture becomes fragrant (approximately 1 minute).
Add the Dry Sherry (or Shaoxing wine) and water to the pan and bring to a simmer. Gently place the tofu in the pan and simmer for 5 minutes.
After 5 min reduce the heat to medium and add ½ of the corn starch mixture while stirring gently with a rubber spatula or spoon. Be careful not to break the tofu. Cook briefly until the dish thickens. It should just coat the back of the spatula. If it is not thick enough add a bit more of the cornstarch mixture and cook for 30 seconds and check the consistency again.
Add the ground Szechuan pepper and scallions to the dish and gently stir in. Serve with steamed of your choice. I like to garnish with additional scallions and Szechuan pepper for additional numbing spiciness.