Marinade the ground pork with one tablespoon of soy sauce, one tablespoon of chili powder or cayenne powder and the wine for 15 minutes.
Chop the tofu into 3/4-inch cubes.
Chop the spring onions into two-inch sections.
Mince the garlic and ginger.
Grind the Szechuan peppercorn.
Bring a few cups of water to a boil. Boil tofu for 2 minutes then take it out and set it aside.
Take out a nonstick pan. Add the oil and bring to medium-high heat. When the oil is hot, add the ground peppercorn, one tablespoon of hot chili pepper powder, spring onions, ginger and garlic. Saute for 2 minutes.
Add the pork and fry a couple minutes until medium.
Mix in Szechuan Pixian chili bean sauce (do not substitute this - go to Asian grocer and ask for it) and a tablespoon of soy sauce.
Add tofu and fry for 1 to 2 minutes.
Add 1 to 1 1/2 cups of water, such that the tofu is half-covered.
Cook an additional 5 minutes, stirring occasionally.
In a small bowl, mix the corn starch with two tablespoons of water, then add to pan. If you want a thicker sauce, you can always add more corn starch, but don't put the corn starch directly into the pan, always dissolve it with cold water first. Stir another 1 to 2 minutes until the sauce reaches desired consistency.
Serve over white rice.
Unbelievably good and simple to put together if you get all the right ingredients. Dont substitue here!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 223 (65%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 27.2mg||8 %|
|Sodium 66.8mg||2 %|
|Potassium 417.3mg||11 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 7.2g|
|Protein 15.2g||22 %|
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Calories per serving: 345
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