- 1 block tofu (extra firm if available)
- 1lb ground pork
- 2 tbsp doubanjiang (chili bean paste)
- 4 cloves minced garlic
- 1 tsp minced ginger
- 1 stalk green onion (seperated whites and greens)
- 3 tbsp chili crisp
- 2 tsp ground Sichuan peppercorn
- 1 tbsp sugar
- 1/4 tsp msg
- 1 tbsp soy sauce
- 1 tbsp shoaxing wine
- 2 cups chicken stock
- 1 tbsp cornstarch
- 1/4 cup water
Cut the tofu into cubes and pour hot water all over it.
Add oil and pork to a pan. Break the pork apart and sauté until the meat is cooked 3-4 minutes.
Add in the mushrooms and white part of the green onion and cook until the mushrooms are mostly cooked.
Add in doubanjiang, garlic, and ginger and cook until the aromatics have softened, about 2-3 minutes.
Add the sauce ingredients to the pork and stir to combine.
Add the tofu and simmer for 3-4 minutes over medium heat.
Add the cornstarch slurry and simmer for 1-2 minutes allowing the sauce to thicken a bit.
Garnish with green parts of the green onion and enjoy!