★ 4.5
Instructions
- 1
Cut tofu into 2cm cubes. Blanch in salted boiling water for 2 minutes to firm up. Drain gently.
- 2
Heat oil in wok over medium-high heat. Add ground pork and cook until no longer pink, breaking it apart.
- 3
Push pork to the side. Add doubanjiang and fermented black beans, fry in the oil for 1–2 minutes until the oil turns red.
- 4
Add garlic and ginger, stir-fry 30 seconds. Mix everything together.
- 5
Pour in chicken stock and soy sauce. Bring to a boil, then gently slide in tofu cubes.
- 6
Simmer 3 minutes. Mix cornstarch with 2 tbsp cold water. Drizzle in while stirring gently to thicken.
- 7
Finish with sesame oil and Sichuan peppercorn powder. Garnish with scallions.
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