Next time when I make this, I’m going to add more peppercorns and less chili powder. I couldn’t finish because I ran out of rice!
- 2 TBS canola oil
- 1 TBS chili oil
- ¼ lb ground pork
- 2 cloves garlic, minced
- 3 TBS Sichuan spicy bean paste
- 1 TBS fermented black bean paste (with garlic flavor optional)
- 2 TBS cayenne pepper/chili powder
- 1 TBS soy sauce
- 1 package of soft tofu
- 1 TBS Sichuan peppercorns (roasted and then smashed/powdered)
- 3 green onions, finely chopped
- 1 cup water
Cut the tofu into small cubes; drain the water and set aside. Heat up a wok or pan on high heat and add the canola and chili oils. Stir-fry the garlic, pork, and spicy bean paste until half-cooked.
Then add the cayenne/chili powder, fermented bean paste, and soy sauce. Cook for another 1-2 minutes. Add in the tofu, peppercorns, green onions, and water. Stir a little but be careful not to break the tofu and simmer for 5 minutes on medium heat.
Serve with rice.