ChefXi OfficialA classic Sichuan masterpiece featuring silken tofu and ground pork bathed in a fiery, numbing sauce of doubanjiang and Sichuan peppercorns.
Blanch the tofu cubes in simmering salted water for 2 minutes to toughen them slightly, then drain carefully.
This prevents the silken tofu from breaking apart in the wok.
Heat oil in a wok over medium heat. Add ground pork and stir-fry until browned and crispy.
Render the fat well for better flavor.
Add doubanjiang, fermented black beans, garlic, and ginger. Fry until the oil turns red and fragrant.
Pour in chicken stock, soy sauce, and sugar. Bring to a simmer.
Gently slide in the tofu cubes. Simmer for 3 minutes, spooning sauce over the tofu.
Mix cornstarch with a little water to create a slurry. Gradually stir into the sauce until thickened.
Off the heat, sprinkle with ground Sichuan peppercorns and green onions. Serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.