Szechuan Peppercorn Soft Tofu Stew

Ingredients

• 1 pound Soft silken tofu, cut into 1-inch cubes
• 1/2 cup Ground pork or beef
• 1 tablespoon Szechuan peppercorns, toasted and ground
• 2 tablespoons Doubanjiang (Spicy Bean Paste)
• 1.5 cups Chicken or vegetable broth
• 1 tablespoon Fermented black beans (Douchi), rinsed
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 1 tablespoon Soy sauce
• 1 tablespoon Cornstarch mixed with 2 tbsp water
• 1 tablespoon Chili oil with flakes(optional)
• 2 stalks Green onions, chopped

Instructions

1. 1

   Heat a wok or deep skillet over medium-high heat and add a splash of oil to brown the ground meat until crispy.

2. 2

   Add the garlic, ginger, and fermented black beans to the meat, stir-frying for 30 seconds until aromatic.

3. 3

   Stir in the Doubanjiang paste and half of the ground Szechuan peppercorns, cooking until the oil turns bright red.

4. 4

   Pour in the broth and soy sauce, bringing the mixture to a gentle simmer.

5. 5

   Carefully slide the tofu cubes into the liquid, ensuring they are mostly submerged, and simmer for 5 minutes to absorb flavors.

6. 6

   Slowly pour the cornstarch slurry into the simmering sauce, stirring very gently to avoid breaking the tofu until the sauce thickens.

7. 7

   Drizzle with chili oil and sprinkle the remaining ground Szechuan peppercorns over the top for maximum numbing effect.

8. 8

   Garnish with fresh green onions and serve immediately with steamed white rice.