Sichuan-Style Tofu Stir-Fry with Pork

1. 1

   In a small skillet, toast the Sichuan peppercorns over high heat until fragrant, about 30 seconds.

2. 2

   Transfer to a spice grinder and let cool completely.

3. 3

   Grind the peppercorns to a coarse powder.

4. 4

   In a small bowl, mix the wine, light soy sauce, sesame oil, cornstarch slurry, sugar and ground peppercorns.

5. 5

   In a medium bowl, mix the pork with the dark soy sauce.

6. 6

   In a large skillet, heat the vegetable oil.

7. 7

   Add the pork and cook over moderate heat, breaking up the meat with a wooden spoon, until the meat is cooked throughout, about 5 minutes.

8. 8

   Stir in the scallions and crushed red pepper and cook over moderately high heat for 2 minutes.

9. 9

   Stir the sauce well, then add it to the pork.

10. 10

    Stir-fry until simmering and thick, about 3 minutes.

11. 11

    Reduce the heat to low and carefully fold in the tofu.

12. 12

    Simmer very gently until the tofu is hot, about 3 minutes.

13. 13

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.