Ingredients

• 1/2 teaspoon Sichuan peppercorns, <a href+105622">toasted</a> and cooled
• 1 (14- to 17-ounce) package tofu (not silken), rinsed
• 3 tablespoons peanut or vegetable oil
• 5 ounce ground pork butt (not lean; 2/3 cup)
• 2 1/2 tablespoons toban jiang (hot bean sauce)
• 1 tablespoon fermented black beans, rinsed, drained, and chopped
• 2 teaspoon Asian chile 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 (1/2 cup)
• Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok.

Instructions

1. Grind peppercorns in grinder and set aside.
2. Cut tofu into 3/4-inch cubes and pat dry.
3. 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.
4. Meanwhile, stir together cornstarch and water until smooth.
5. 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.
6. **Serve with:**perfect steamed rice