Mapo Doufu

• 1 tablespoon red chile flakes
• 1 tablespoon hot water
• 1/4 cup soybean oil
• 1 1/2 teaspoons Sichuan peppercorns
• 1 large clove garlic, sliced thin
• 1/4 pound ground pork
• 2 1/2 tablespoons doubanjiang (spicy broad bean paste)
• 1 (15 ounce) container soft tofu, drained and cubed
• 1/4 cup water
• 3 green onions, sliced

1. Place red pepper flakes in a small bowl of hot water. Let soak until softened.
2. Heat a wok over medium-high heat until very hot; pour in oil. Add peppercorns; toss briefly until aromatic. Add garlic; stir until aromatic, 10 to 15 seconds. Add ground pork; saute until until browned and crumbly, about 2 minutes.
3. Mix doubanjiang and red chile flakes into the pork mixture. Let simmer for about 1 minute. Add tofu and water; gently stir to coat. Bring to a boil. Reduce heat to medium-low; let simmer until flavors meld, 3 to 4 minutes. Remove from heat and toss in green onions.

red chile flakes, water, soybean oil, peppercorns, clove garlic, ground pork, water, green onions

Taken from www.allrecipes.com/recipe/260112/mapo-doufu/ (may not work)