Sauce:
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Kosher salt
Tofu
1 pound 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 pound ground pork shoulder (preferably 75 percent lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted sansho powder
3 tablespoons thinly sliced scallions
Accompaniment: steamed rice
To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of
dish.
To stir-fry the 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.
To finish the 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, sansho powder, to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
Posted: 2/7/2010 12:35:55 PM