Ingredients:
|
Directions:
Make sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir frying rest of dish.
Stir fry pork: Heat a wok or large heavy skillet over high heat until hot and add 1.5 tablespoons oil, swirling to coat. Add pork and stir fry, breaking up lumps and adding remaining .5 tablespoon corn oil if meat sticks, until no longer pink.
Add garlic and ginger and stir fry over moderate
heat until very fragrant, about 2 minutes.
Finish stir fry: Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, Sichuan peppercorn powder to taste and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
Freezing/heating: This dish should not be frozen, but keeps fine in
the fridge for a couple of days.
Reheat in the microwave on 50% power for 6 8 minutes, stirring gently once
or twice. |
|