Spicy Sichuan Tofu Pork
  • cornstarch 4 tsp
  • chili oil 2 tbsp
  • grapeseed oil 1 tbsp
  • ginger, grated 2 tbsp
  • garlic, grated 8 cloves
  • scallions, white and light green minced, dark green sliced, separated 6
  • sichuan peppercorns, ground 1 tbsp
  • ground pork 12 oz
  • chili-bean sauce(toban djan) 3 tbsp
  • oyster sauce 2 tbsp
  • tofu, silken 28 oz
  1. Combine constrach and 1 tbps of water in a small bowl.
  2. In medium skillet over medium-high heat heat chili oil and grapeseed oil until shimmering.
  3. Add garlic, ginger, minced scallions, and sichuan peppercorns.
  4. Cook, stirring, about 2 minutes.
  5. Add the pork and cook, breaking up into bits, until no longer pink, 4-5 minutes.
  6. Stir in chili-bean sauce.
  7. Add 1 3/4 cups water and scrape the bottom of the pan to loosen any browned bits.
  8. Stir in oyster sauce, bring to simmer and cook, stirring occasionally, about 5 minutes.
  9. Stir in cornstarch mixture, and return to simmer, stirring constantly, and cook until it thickens, about 1 minute.
  10. Add tofu and half the sliced scallions.
  11. Cook until tofu is heated through, 3-5 minutes.
  12. Sprinkle with remaining scallions.
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