Prep 45 mins
Cook 15 mins
The original of this recipe I found in a Chinese cookbook by Virginia Lee. It used ground pork but I prefer to use minced pork for a firmer texture. I never could find Szechwan peppers until recently so I always used black pepper so feel free to substitute. The original did not use plum jelly, I added that and liked the contrast between the hot chili and the sweet plum. It shouldn't be too sweet so adjust the plum jelly according to your taste, but it should be fiery hot. If it is too hot just serve it over more rice to dilute the heat.
- 16 ounces firm tofu, diced into 1/2 inch cubes
- 8 ounces pork tenderloin, minced
- 1 tablespoon chili paste with garlic
- 1 tablespoon soy sauce
- 1⁄4 cup vegetable oil
- 2 tablespoons grated ginger
- 2 tablespoons minced garlic
- 1⁄2 cup chicken broth
- 2 tablespoons plum jelly
- 1 teaspoon szechwan pepper
- 1⁄3 cup finely sliced scallion
- 1 tablespoon cornstarch
- 2 tablespoons water
- 6 cups rice
- Blend together the minced pork, chili paste with garlic, and soy sauce.
- Heat oil in wok and add pork mixture, cook for about 1 minute.
- Add the ginger and garlic to the wok, cook briefly.
- Add chicken broth and plum jelly and cook for about 1 minute.
- Make sure that the jelly is mixed in thoroughly.
- Add the tofu cubes and stir gently.
- Heat for about two minutes.
- Add Szechwan pepper and scallions.
- Mix cornstarch and water and add it, stirring gently.
- Once the sauce is thickened serve over white rice.