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1
Put peppercorns in a skillet over low heat.
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2
Shake the skillet until fragrant, about 35 minutes.
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3
Remove from skillet and grind using a mortar and pestle.
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4
In a small bowl, combine tapioca starch and 1/4 cup water.
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5
Set aside.
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6
To a medium saucepan, add enough water for boiling tofu.
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7
Add a pinch of salt to the water.
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8
Gently place tofu cubes in the water and cook over medium heat.
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9
When water comes to a boil, reduce heat to low and boil tofu for 3 minutes.
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10
Remove from heat, drain, and transfer tofu to a plate.
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11
Heat a skillet over medium heat.
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12
Add olive oil and swirl to coat the skillet.
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13
When oil is hot, add ground pork and stir, breaking pork up.
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14
When pork turns white and is completely broken up, add minced garlic and stir.
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15
Add Shaoxing rice wine, dark soy sauce, Lao Gan Ma spice bean paste, a pinch of salt, and a pinch of black pepper.
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16
Stir for 2 minutes until fragrant.
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17
Add chicken broth and stir.
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18
Fold tofu in very gently, being careful not to break it up.
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19
After it comes to a gentle boil, reduce heat to low and simmer for 5 minutes.
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20
Stir in the tapioca starch mixture, slowly adding it with one hand while gently shaking the pan with the other hand.
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21
Simmer for 2 minutes or until sauce has thickened.
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22
Add chopped green onion.
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23
Remove from heat and transfer to a plate.
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24
Drizzle sesame oil on top and sprinkle ground Sichuan peppercorns over the dish.
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25
This dish goes well with white or brown rice.
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26
Enjoy!
