Step by step
Method
7 steps- 01
Toast Sichuan peppercorns in a dry wok for 1 minute until fragrant. Cool, grind finely and set aside.
- 02
Slide tofu into a saucepan of lightly salted simmering water for 2 minutes. Keep it warm in the water; this firms the surface and seasons the cubes.
- 03
Heat a wok over medium-high heat, add oil and fry pork mince for 4–5 minutes until browned and slightly crisp.
- 04
Lower heat to medium. Add doubanjiang and cook for 90 seconds until the oil turns red, then add black beans, garlic, ginger, chilli flakes and spring-onion whites for 30 seconds.
- 05
Pour in stock, soy sauce and sugar. Drain tofu and slide it gently into the wok; simmer for 5 minutes, nudging the wok rather than stirring hard.
- 06
Stir the cornflour slurry again and add it in two stages, swirling after each, until the sauce is glossy and lightly coats the tofu.
- 07
Fold in sesame oil, half the ground pepper and spring-onion greens. Spoon into a warm bowl and dust with remaining pepper to taste.
Cook's notes
Make it excellent
- Chopping doubanjiang prevents large salty pieces and helps its red oil bloom evenly.
- Use a broad spatula and push from the edge to protect the tender tofu cubes.
- Add the slurry gradually; the sauce should cling but remain fluid enough to mix with rice.
Serve it with
Plain steamed rice, smashed cucumber salad and quickly stir-fried greens.
Store & reheat
Refrigerate for up to 2 days. Reheat gently in a covered pan with a splash of stock, avoiding vigorous stirring.
Helpful cooking questions and genuine results are welcome.