Mapo Tofu

This is the REAL mapo tofu and it's DELICIOUS! 

Source: How to Fall in Love With Sichuan Food: Mapo Doufu

• 2 Tablespoons Sichuan peppercorns
• 2 teaspoons cornstarch
• 4 teaspoons cold water
• 3 pounds (48 oz) tofu (I used firm but would like to use silken), chopped into 1/4-inch cubes
• 1/4 cup vegetable oil
• 1 pound ground pork or beef (i have also used 1/2 lb)
• 6 garlic cloves, chopped
• 1-inch piece fresh ginger, peeled and chopped
• 4 Tablespoon fermented broad-bean chili sauce
• 4 Tablespoons shaoxing wine
• 2 Tablespoons soy sauce
• 1/2 cup chicken stock
• 1/4 cup chili-sesame oil
• 6 scallions, green parts only, thinly sliced

Directions

1. Add 1 Tablepoons of the Sichuan peppercorns to a wok set over medium-high heat. Stir continuously for 30 seconds. Transfer to a mortar and pestle. Let cool for a few minutes, and then grind.
2. Whisk together the 2 tsp cornstarch and the 4 tsp water. When combined, add the 4 Tbsp wine, 2 Tbsp soy sauce, and 1/2 cup of stock.
3. Cut up the tofu into 1/4" cubes
4. Pour the oil into the wok set over medium heat. Add 1 Tbsp of Sichuan peppercorns. Cook for 30 seconds, stirring often. Then drain the peppercorns, making sure to keep all the oil. It is important. Discard the peppercorns.
5. Return the peppercorn-infused oil to the wok, and turn the heat to high. Add the pork. Stir fry for about 30 seconds, until it is no longer pink.
6. Add the garlic and ginger. Cook for another 30 seconds. Stir like mad.
7. Add the broad bean paste. Cook for 30 seconds. Stir like mad.
8. Pour in the cornstarch mixture. Stir constantly, and bring to a boil. Cook for 30 seconds.
9. Carefully fold in the tofu and the chili oil. Bring to a boil, and then immediately turn off the heat. Transfer the mixture to a serving bowl.
10. Top with a dusting of the ground Sichuan peppercorns, and the sliced scallions.

Note: We're making it a staple dish, he loves it.  Unfortunately, I didn't have any chili oil so I had to skip that, but it was still good.  The next time I make this, I'll need to get 6 squares of tofu as with 4 squares, it was only enough to make 4 servings.

Additional Note: I doubled the sauce to adjust the ingredient amounts!  Will try silken tofu as it's more authentic.