1 block silken tofu (19 oz box)
1/4 lb ground pork
3 tablespoons Sichuan spicy bean paste (辣豆瓣酱)
2 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
1 tablespoon Sichuan peppercorns (roasted and ground to powder)
1 tablespoon light soy sauce
1 teaspoon fermented black beans (rinsed and pounded)
2 stalks of leeks or scallions (chopped into 1 or 2-inch length)
2 gloves garlic (chopped)
1/2 cup water
Salt to taste
Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.
I must confess I made quite a bit of modifications to this recipe. I used minced beef instead of pork, I didn’t have any scallions so I used flat leaf parsley instead (left over from the spanish fish soup). I didn’t have any Sichuan peppercorn powder (I didn’t want to buy a bottle of it from Waitrose and not use it for months and even years). Oh, and I added mushrooms and peas (left over from the braised peas and onion to make it a more balanced meal. So the final product is probably not that authentic but it suits my craving for a decent chinese meal rather than just the normal stir fries I cook every week.