Ingredients
1 package (14 ounces) soft (not silken) tofu, drained
1 tablespoon black-bean chili sauce
2 tablespoons fermented chili bean paste (toban djan)
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon safflower oil
8 ounces ground pork
Coarse salt
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon Szechuan peppercorns
2 tablespoons thinly sliced scallions, green tops sliced and reserved for serving
Steamed white rice and chopped cilantro, for serving
Preparation
Place tofu on a plate lined with paper towels. Place another plate on top to weight it down. Let sit 10 minutes.
Meanwhile, whisk together black-bean chili sauce, chili bean paste, hoisin, sesame oil, and 1/2 cup water. Add cornstarch and whisk to combine. Remove tofu from paper towel and cut into 1-inch cubes.
Heat safflower oil in a large skillet over high. Add pork and a pinch of salt and cook, breaking up with back of spoon, until pork is brown and crisp, 4 to 5 minutes. Add ginger, garlic, peppercorns, and scallions; cook, stirring, until fragrant, 30 seconds. Stir in sauce and an additional 1/2 cup water. Carefully fold in tofu. Reduce heat to medium-high and cook until sauce thickens slightly and coats tofu, 1 to 2 minutes. Serve over rice with a sprinkling of scallions and cilantro.
