A satisfying stew with a spice that is not for the faint of heart.Gather Journal Sichuan Tofu Stew
Mapo Tofu, the legendarily spicy tofu and pork dish emanating from China’s Sichuan province is the inspiration for our sinus-stimulating stew. Its tongue-numbing traces will stick around long after you’ve cleaned the bowl. A true sting operation.
serves 6 to 8
Stir together cornstarch and ½ cup broth in a small bowl. Heat peppercorns in a small skillet just until fragrant, about 1 minute. Transfer to a bowl, cool, then grind or crush to a fine powder.
Heat oil in a medium pot until hot. Stir in garlic, ginger, and whites of scallions and cook stirring until fragrant, about 1 minute. Add black beans and Sichuan pepper and cook 1 minute.
Add pork breaking it up into small pieces and cook until it’s no longer pink. Stir in both chili pastes and cook 1 minute. Stir in soy sauce, sugar, and remaining 2 cups stock then gently simmer 5 minutes. Give cornstarch mixture a stir then stir into pot and simmer 1 minute just until stew thickens. Gently stir in tofu and scallion greens and simmer until just heated through.