The method
6 steps · 30 min
- 01
Blanch the tofu in lightly salted water for 2 minutes; drain.
- 02
Brown the pork in a hot wok with neutral oil until rendered and crispy at the edges.
- 03
Push pork aside, add doubanjiang and black beans; fry until the oil turns deep red.
- 04
Add garlic, ginger, and half the Sichuan peppercorn; stir for 30 seconds.
- 05
Pour in stock, slide in tofu, simmer gently for 5 minutes without stirring.
- 06
Stir in cornstarch slurry; finish with scallions and remaining peppercorn.
