Ingredients:
- 1/2 tsp sichuan peppercorns, toasted and cooled
- 2 1/2 tbsp toban jiang (hot bean sauce)
- 4 scallions, chopped (1/2 cup)
Directions:
- Grind peppercorns in grinder and set aside.
- Cut tofu into 3/4-inch cubes and pat dry.
- Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side. Stir-fry pork until no longer pink. Add bean sauce, black beans, and chile powder and stir-fry 1 minute. Stir in stock, soy sauce, sugar, tofu, and a pinch of salt. Simmer, gently stirring occasionally, 5 minutes.
- Meanwhile, stir together cornstarch and water until smooth.
- Stir cornstarch mixture into stir-fry and simmer, gently stirring occasionally, 1 minute. Stir in scallions and simmer 1 minute. Serve sprinkled with Sichuan pepper.
- Serve with:perfect steamed rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 456.84 Kcal (1913 kJ) | ||
| Calories from fat | 274.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.5g | 47% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 8% | |
| Sodium | 305.34mg | 13% | |
| Potassium | 455.48mg | 10% | |
| Total Carbs | 19.35g | 6% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 32.2g | 64% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 6.9mg | 38% | |
| Calcium | 471.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 182.8 Kcal (765 kJ) | ||
| Calories from fat | 109.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 47% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 8% | |
| Sodium | 122.18mg | 13% | |
| Potassium | 182.25mg | 10% | |
| Total Carbs | 7.74g | 6% | |
| Sugars | 2.47g | 25% | |
| Dietary Fiber | 2.39g | 24% | |
| Protein | 12.88g | 64% | |
| Vitamin C | 1mg | 4% | |
| Iron | 2.8mg | 38% | |
| Calcium | 188.7mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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