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1
First, we make the chili oil.
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2
If you have bottled chili oil, you can skip this step.
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Heat your wok or a small saucepan on low.
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Add half of the oil and throw in the peppers.
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Stir occasionally until the oil is bright red.
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Make sure that the peppers dont brown!
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Once the oil is red (or reddish) remove from heat and set aside.
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8
You can do this in advance and let it sit on the counter.
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The longer it sits, the redder itll get.
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10
Heat the remaining half of the oil in your wok over medium heat.
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11
Add your Sichuan peppercorns and stir occasionally.
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Let them fry very gently.
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You want to release the flavors without browning the peppercorns.
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Once the peppercorns have cooked for 2-3 minutes, add the ginger.
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Turn up the heat to medium high in order to lightly fry the ginger.
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Then add the garlic.
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Stir 2-3 times, then turn up the heat and add the ground pork.
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Break up the meat and fry it until its cooked through and browned.
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Add the spicy bean sauce to the mixture and stir it in well.
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20
Add the water or chicken broth to the wok and stir.
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Let this simmer for a minute or so.
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22
While thats happening, ready your tofu and also put the cornstarch into a small bowl with the water and mix it with a forkmake sure all the clumps are broken up.
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Add the cornstarch mixture to your sauce and stir.
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Let it bubble away until the sauce starts to thicken.
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Then add your chili oil from beforepeppers and all!
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Stir the oil into the sauce, and then add the tofu.
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Use your spatula to gently toss the tofu in the sauce.
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Let everything cook for 3-5 minutes.
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29
Add the scallions and stir until the scallions are just wilted.
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30
You can also set aside a small handful to sprinkle over the top of the finished dish.
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Serve hot with a nice mounded bowl of white rice!
