Numbing, spicy, and deeply savory — one of my favorite Sichuan dishes to make at home. The signature flavor comes from doubanjiang (Sichuan fermented chili bean paste). The heat and “ma” tingle come from chili oil and Sichuan peppercorns.

For a non-spicy version for kids: leave out the chili oil and Sichuan peppercorns. The dish is still plenty flavorful from the doubanjiang, garlic, and ground pork. I usually make one batch and pull out half for the kids before adding the spicy bits to mine.

Serves 4

Ingredients

• Firm tofu — 1 lb, cut into 1” cubes
• Ground pork — 8 oz
• Doubanjiang (Sichuan chili bean paste) — 2 tablespoons
• Garlic — 4 cloves, minced
• Ginger powder — a sprinkle
• Neutral oil — 2 tablespoons, for cooking

Sauce:

• Sugar — 1 tablespoon
• MSG — 1/4 teaspoon
• Dark soy sauce — 1 teaspoon
• Shaoxing wine — 1 tablespoon
• Chicken stock — 2 cups
• Salt — to taste

For heat (skip for kids):

• Chili oil — 1/3 cup, adjust to your spice preference
• Toasted ground Sichuan peppercorn — 1 tablespoon

Cornstarch slurry:

• Cornstarch — 1 tablespoon
• Water — 1/4 cup

Instructions

1. Over high heat, fry 8 oz ground pork in 2 tablespoons neutral oil until the water has evaporated from the meat and the fat is rendered and slightly crispy, about 3-4 minutes.
2. Add 2 tablespoons doubanjiang and 4 cloves minced garlic. Sprinkle in ginger powder. Continue cooking until the aromatics have softened, the chili bean paste has cooked through, and the oils have been extracted, about 2-3 minutes.
3. To the pork, add 1/3 cup chili oil, 2 cups chicken stock, 1 tablespoon toasted ground Sichuan peppercorn, 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, and 1/4 teaspoon MSG. Stir to combine.
4. Add 1 lb firm tofu (cut into 1” cubes) and simmer for 5 minutes over medium heat.
5. Mix 1 tablespoon cornstarch with 1/4 cup water to make the slurry. Stir into the soup to thicken until it reaches your desired consistency. Salt to taste.
6. Garnish with fresh scallions and serve with rice.

Enjoy!