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Spicy Pork and Tofu with Sichuan Pepper

Spicy Pork and Tofu with Sichuan Pepper

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Sichuan peppercorns give this simple dish a tongue-tingling quality, while the Chinese chili-bean sauce called toban djan provides spiciness and umami. To bring out the flavor and aroma of the peppercorns, toast them in a small skillet over medium until fragrant, about 2 minutes. Cool, then finely grind in an electric spice grinder. If you can’t find chili-bean paste, chili-garlic sauce is a decent substitute. And if you’re sensitive to spiciness, reduce the chili-bean sauce to 2 tablespoons or so. Serve with steamed jasmine rice.

Ingredients
  • 8

    ounces ground pork

  • 3

    tablespoons chili-bean sauce (toban djan) OR chili-garlic sauce

  • 2

    tablespoons neutral oil

  • 1

    tablespoon finely grated fresh ginger

  • 2

    bunches scallions, thinly sliced, white and green parts reserved separately

  • 1

    tablespoon sichuan peppercorns, toasted and ground (see note)

  • Kosher salt

  • 14

    ounce container extra-firm OR firm tofu, drained, cut into ¾-inch cubes

  • Optional garnish: Toasted sesame oil OR toasted sesame seeds OR chili oil

In a 12-inch nonstick skillet, mix the pork, bean paste, oil, ginger, scallion whites, Sichuan pepper, 1 teaspoon salt and ½ cup water. Cook over medium-high, stirring, until the meat no longer is pink. Stir in the tofu and an additional 1 cup water. Bring to a simmer and cook, stirring occasionally, until the liquid has evaporated and the mixture begins to sizzle. Stir in the scallion greens.