Ingredients
Serves 41 tsp Szechuan peppercorns
500g silken tofu
Pinch of salt
1 tbsp peanut oil
2 garlic cloves, crushed
1 red chilli, finely sliced
2cm ginger, cut into matchsticks
200g mince pork
2 tbsp chilli bean sauce (or chilli paste in soya bean oil)
1 tsp sugar
1 tbsp Shao Xing wine
2 tbsp dark soy sauce
200ml chicken stock
3 green onions (eschallots), finely sliced
2 tsp cornflour mixed into a paste with 1 tbsp water
Method
In a wok, dry fry peppercorns until aromatic. Cool and crush.
Cut tofu into 2cm cubes, lightly dust with rice flour and deep fry in hot vegetable oil until lightly golden. Drain.
Heat the wok, add the oil then stir-fry the garlic, chilli and ginger for 1 minute.
Add the pork and stir-fry for 2 minutes or until browned.
Add the chilli bean sauce, sugar, Sao Xing, soy sauce, chicken stock and most of the green onions and simmer for 2 minutes.
Add the drained tofu and lower the heat to simmer for 3 minutes. Stir in cornflour mixture until sauce thickens. Scatter with pepper and remaining green onions and serve with steamed rice.