1 package firm tofu
4 – 6 green onions
1/2 cup canola oil
1lb ground pork
5 tbsp chili bean paste
2 tbsp fermented black beans (rinsed)
2 tbsp ground chilies
12oz chicken stock
2 tsp white sugar
4 tsp soy sauce
2 tbsp potato starch (mixed with water)
2 tbsp roasted sichuan pepper (picked through to ensure no pits in the berries)
Cut the tofu into 1 inch cubes. Be careful not to break them. Slice the green onion in 2 inch pieces. Heat the wok, add oil and pork and cook until browned. Turn down the head to medium, add the chili bean paste and stir fry for about 30 – 60 seconds. Pour in the stock, sugar and soy sauce. Stir. Add the tofu cubes, gently mix so not to break tofu much. Simmer for 5 minutes. Add the potato starch mixture, to thicken sauce. Add the green onions and stir carefully. Sprinkle with the sichuan peppers.
Serve over rice. Goes really well with Cider.