- 2 tbs salted black beans
- 1 lb firm tofu
- 2 tbs oil
- 6 oz ground pork
- 1 tbs grated ginger
- 4 tbs minced spicy Sichuan pickles
- 2 cloves garlic, minced
- 4 scallions, thinly sliced
- 2 tbs hot chili paste
- 1/2 cup chicken stock
- 1 tbs soy sauce
- 2 tsp cornstarch mixed with 2 tsp water
- 1/2 tsp ground Sichuan peppercorns
Cover beans with water and let soak for 10 minutes. Drain and mash slightly with a fork. Set aside.
Drain the tofu and place between 2 plates. Top with a weight for 10 minutes, draining any additional liquid. Dice tofu and set aside.
Heat oil in a wok over medium-high heat and stir-fry beans and pork until meat is completely browned. Add ginger, pickles, garlic, chili paste, and half of green onions. Stir-fry for another 2 minutes and add stock and tofu. Simmer for 5 minutes and add soy sauce. Pour in cornstarch mixture and stir until thickened. Sprinkle with pepper and remaining half of scallions. Serve hot.