Ingredients

• 1 cup jasmine rice
• 2 cups water
• 400g soft tofu, cubed
• 200g ground pork
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons doubanjiang (spicy bean paste)
• 1 tablespoon douchi (fermented black beans), rinsed and chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced
• 1 teaspoon Sichuan peppercorns, toasted and ground
• Salt to taste

Instructions

1. 1Rinse jasmine rice under cold water until water runs clear — 5 minutes
2. 2Combine rinsed rice and water in a pot, bring to a boil, then reduce heat to low and cover — 15 minutes
3. 3Heat vegetable oil in a pan over medium heat — 1 minute
4. 4Add minced garlic and ginger, sauté until fragrant — 1 minute
5. 5Add ground pork, cook until browned — 5 minutes
6. 6Stir in doubanjiang and douchi, cook for another minute — 1 minute
7. 7Pour in soy sauce, sesame oil, and chicken broth, stirring well — 2 minutes
8. 8Gently add cubed tofu, simmer for 5 minutes — 5 minutes
9. 9Stir in cornstarch mixture to thicken the sauce, cook for another 2 minutes — 2 minutes
10. 10Sprinkle with ground Sichuan peppercorns and sliced green onions — 1 minute
11. 11Serve hot over cooked jasmine rice — 1 minute