SPICY SZECHUAN TOFU RECIPES

Steps:

• Bring a large pot of water to a simmer.
• Preheat wok or skillet over high heat until very hot, 1–2 minutes. Add 2 tablespoons Oil and swirl around to prevent sticking. Discard Oil. Reduce heat to medium, add 1 tablespoon Oil, then the Pork. Stir-fry the Pork, breaking the meat up, being careful not to brown the meat. Add 1 tablespoon Oil, then the Ginger and Garlic. Reduce the heat to low.
• Place Tofu in a strainer and submerge in the pot of simmering water. Turn heat to low. Let Tofu heat in the water while you finish the dish.
• Turn heat under wok to medium-high. Move Pork to one side of the wok, then add 1 tablespoon Oil and Doubanjiang to the bottom. Cook, stirring, until the Oil takes on the red color of the Doubanjiang, about 30 seconds. Add Black Beans and stir with the Oil mixture and Pork. Stir in Chicken Stock, Sugar, and Dried Chilies/Chili Oil, if using.
• Turn heat to high and bring Pork mixture to a simmer. Meanwhile, in a small bowl, mix Cornstarch with 2 tablespoons Water to make a slurry. While stirring the simmering Pork, swirl in the slurry to thicken the sauce, 30 seconds. Drain Tofu and add to Pork mixture along with white Scallions, the Sesame Oil, and ½ teaspoon toasted Sichuan Peppercorns (or to taste). Mix gently, so as not to break up the Tofu.
• Garnish with Green Scallions, Whole Chilies, and Toasted Peppercorns, and serve with steamed rice.

Steps:

• Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
• Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
• Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.