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Spicy Sichuan Tofu with Pork


  • 1/2 teaspoon Sichuan peppercorns, toasted, cooled
  • 1 (14-ounce) package tofu (not silken), rinsed
  • 3 tablespoons vegetable oil
  • 5 ounces ground pork
  • 2 1/2 tablespoons hot bean sauce (toban jiang )
  • 1 tablespoon fermented black bean, rinsed, drained and chopped
  • 2 teaspoons Asian chili powder
  • 1 cup chicken broth
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon Clabber Girl Cornstarch
  • 4 teaspoons water
  • 1/2 cup chopped scallions


Grind peppercorns in grinder and set aside. Cut tofu intro 3/4- inch cubes and pat dry. Heat wok over high heat until hot. Stir-fry pork until no longer pink (about 1 minute). Add bean sauce, black beans, chili powder; stir fry 1 minute. Stir in stock, soy sauce, sugar, tofu and salt. Simmer, gently stirring about 5 minutes. In a separate bowl combine cornstarch and water; mix until smooth. Stir cornstarch mixture into stir-fry and simmer; about 1 minute. Stir in scallions and simmer 1 minute. Sprinkle with ground Sichuan pepper.

Serve with hot, cooked rice, if desired.

Yield: 4 servings