Ingredients

• 400g soft tofu
• 200g ground pork
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 3 tablespoons doubanjiang (spicy bean paste)
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 cup chicken broth
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 green onions, chopped
• Salt to taste
• Cooked rice for serving

Instructions

1. 1Prepare the tofu by cutting it into cubes — 5 minutes
2. 2Heat vegetable oil in a pan over medium heat — 2 minutes
3. 3Add Sichuan peppercorns and fry until fragrant — 1 minute
4. 4Add minced garlic and ginger, sauté until golden — 1 minute
5. 5Add ground pork and cook until browned — 5 minutes
6. 6Stir in doubanjiang, soy sauce, and rice wine — 1 minute
7. 7Pour in chicken broth and bring to a simmer — 2 minutes
8. 8Gently add tofu cubes and simmer for 5 minutes — 5 minutes
9. 9Stir in cornstarch mixture to thicken the sauce — 2 minutes
10. 10Garnish with chopped green onions — 1 minute
11. 11Serve hot with cooked rice — 1 minute