Ma-Po Tofu Recipe | Epicurious.com
"This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant. I've made a version of it for years. At the culinary schools I attended in Chengdu recently, their technique of poaching the tofu, prior to stir-frying, to freshen and tenderize it was new to me, as was the wonderful effect of a lavish sprinkling of Sichuan-peppercorn powder...."
INGREDIENTS
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1/4 cup chicken broth
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2 tablespoons hot bean paste
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2 tablespoons soy sauce
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Additive-free kosher salt to taste
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1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
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1 1/2 to 2 tablespoons corn, peanut, or canola oil
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1/2 lb ground pork shoulder (preferably 75% lean)
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1 tablespoon plus 1 teaspoon finely minced garlic
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1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
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1 tablespoon cornstarch dissolved in 2 tablespoons water
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1 1/2 teaspoons Japanese sesame oil
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1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
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3 tablespoons thinly sliced scallion
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Accompaniment: steamed rice
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