RoundAbout San Diego

Alex loves Ma-Po Tofu. This is another dish that I like to do during the winter because I add some garlic chili sauce for some heat. I don't poach the tofu and I don't add the sichuan-peppercorn powder.

Ma-Po Tofu

1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste
1lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder 3 tablespoons thinly sliced scallion

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 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 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.