Mapo Tofu 麻婆豆腐

Ingredients

• ½ teaspoon Sichuan peppercorns, toasted and cooled
• 1 (14- to 17-ounce) package tofu (not silken), rinsed
• 3 tablespoons peanut or vegetable oil
• 5 ounces ground pork butt (not lean; ⅔ cup)
• 2½ tablespoons toban jiang (hot bean sauce)
• 1 tablespoon fermented black beans, rinsed, drained, and chopped
• 2 teaspoons Sichuan chili powder
• 1 cup chicken stock or reduced-sodium chicken broth
• 2 teaspoon soy sauce
• 1 teaspoon sugar
• 1 tablespoons cornstarch
• 4 teaspoons water
• 4 scallions, chopped (½ cup)
• Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok.

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