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