Ingredients

Ingredients

• 4 teaspoons soy sauce, divided
• 2 teaspoons granulated sugar, divided
• 4 ounces ground pork or ground beef
• 1 1/2 pounds silken or medium firm tofu (medium firm will be easier to handle)
• 1 (1-inch) piece ginger
• 6 cloves garlic
• 1 to 2 medium scallions
• 1 1/2 tablespoons fermented black beans
• 3 tablespoons Sichuan chili bean paste or sauce (doubanjiang), such as Lee Kum Kee
• 1 tablespoon ground Sichuan peppercorns or Chinese red pepper flakes, plus more for serving
• 2 tablespoons neutral oil, such as grapeseed
• 1 2/3 cups low-sodium vegetable, chicken, or beef broth
• 1 tablespoon Shaoxing wine or dry sherry
• 1 1/2 tablespoons water
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• Steamed white rice, for serving

Instructions

1. Place 2 teaspoons of the soy sauce and 1 teaspoon of the granulated sugar in a small bowl and stir until the sugar is dissolved. Add 4 ounces ground pork or ground beef and mix until combined. Let marinate while you prepare the remaining ingredients.
2. Drain and cut 1 1/2 pounds silken or medium firm tofu. Cut into 1-inch cubes and place in a medium saucepan. Add enough cold water to cover the tofu. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer for 1 minute. Drain and set aside in the strainer.
3. Peel and finely chop a 1-inch piece of ginger until you have 2 teaspoons. Finely chop 6 garlic cloves (about 1 1/2 tablespoons). Add the ginger and garlic to the pork (no need to mix in). Finely chop 1 to 2 medium scallions and set aside for garnish.
4. Rinse and coarsely chop 1 1/2 tablespoons fermented black beans. Place in a small bowl. Add the remaining 1 teaspoon granulated sugar, 3 tablespoons Sichuan chili bean paste, and 1 tablespoon ground Sichuan peppercorns.
5. Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering. Add the meat mixture and stir-fry until the meat is no longer pink and begins to brown, about 2 minutes. Add the fermented black bean mixture and stir-fry until fragrant, about 30 seconds.
6. Add the remaining 2 teaspoons soy sauce, 1 2/3 cups low-sodium broth, and 1 tablespoon Shaoxing wine. Stir to combine and bring to a boil. Gently slide the tofu into the pan and gently stir to combine. Boil until the sauce is reduced slightly, about 3 minutes. Meanwhile, place 1 1/2 tablespoons water and1 tablespoon cornstarch in a small bowl and stir until the cornstarch is dissolved.
7. Reduce the heat to medium. While stirring constantly, pour in the cornstarch mixture and simmer until the sauce is thickened and glossy, about 5 minutes.
8. Turn off the heat and drizzle with 1 teaspoon toasted sesame oil. Garnish with the scallions and serve over steamed rice.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.