Ma-Po Tofu

1. 1

   Stir together broth, bean paste, soy sauce, and kosher salt.

2. 2

   Set aside.

3. 3

   Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

4. 4

   Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat.

5. 5

   Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink.

6. 6

   Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

7. 7

   Stir reserved sauce, then add to pork and bring to a simmer.

8. 8

   Drain tofu in a large sieve and slide into sauce, stirring gently.

9. 9

   Stir cornstarch mixture and add to stir-fry.

10. 10

    Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

11. 11

    Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion.

12. 12

    Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

* Per serving · 4 servings · Values may vary.