Ma Fo Tofu
|Salad oil||2 Tablespoon|
|Ground lean pork||1⁄8 Pound|
|Hot bean paste/Hot bean sauce||1 Tablespoon|
|Salted fermented black beans||2 Tablespoon, rinsed, drained, and chopped|
|Garlic||3 Clove (15 gm), pressed or minced|
|Minced fresh ginger||1 Tablespoon|
|Crushed dried hot red chiles||1 Teaspoon|
|Regular strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Soy sauce||1 Tablespoon|
|Soft tofu||1 Pound, rinsed, cut into 3/4-inch cubes, and drained well (Or Regular Variety)|
|Cornstarch||1 1⁄2 Tablespoon|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Ground sichuan peppercorns||To Taste|
Place a wok or 10- to 12-inch frying pan over high heat.
When pan is hot, add oil and swirl over surface.
Add pork; stir-fry until lightly browned and crumbly, about 2 minutes.
Add bean paste, black beans, garlic, ginger, chilies, and cayenne; stir-fry until spices are very aromatic, about 30 seconds.
Add broth, soy sauce, and tofu; bring to a boil.
Simmer, uncovered and stirring occasionally, until tofu is hot, about 3 minutes.
Mix cornstarch and water.
Add to pan along with onion; stir until boiling.
Pour into a bowl and sprinkle to taste with Sichuan peppercorns.