Ingredients
Instructions
Prep ahead
- cube soft tofu; blanch 1 min in salted water; drain.
- mince pork; chop scallions; mince garlic and ginger.
- measure doubanjiang, fermented black beans, chili oil, sichuan pepper, cornstarch slurry.
- heat wok on high.
Cooking steps
Add 1 tbsp oil to hot wok; stir-fry minced pork until browned and crumbly.
Spoon in doubanjiang and black beans with garlic and ginger; fry 30 sec until red oil separates.
Pour 1 cup broth; slide in tofu cubes; simmer gently 3 min so flavors infuse.
Stir in cornstarch slurry; boil 30 sec to thicken. drizzle chili oil; sprinkle ground sichuan pepper.
Garnish with scallions; serve bubbling over steamed rice.
(active time ≈ 15 min | total ≈ 20 min)