Sichuan-Style Tofu Stir-Fry with Pork

• 2 teaspoons Sichuan peppercorns
• 2 tablespoons dry white wine
• 2 tablespoons light soy sauce
• 1 tablespoon Asian sesame oil
• 2 teaspoons cornstarch dissolved in 1/4 cup water
• 1 teaspoon sugar
• 1/2 pound ground pork
• 1 tablespoon dark soy sauce
• 3 tablespoons vegetable oil
• 2 scallions, minced
• 1 teaspoon crushed red pepper
• 1 1/2 pound silken tofu
• Steamed rice, for serving

1. In a small skillet, toast the Sichuan peppercorns over high heat until fragrant, about 30 seconds.
2. Transfer to a spice grinder and let cool completely.
3. Grind the peppercorns to a coarse powder.
4. In a small bowl, mix the wine, light soy sauce, sesame oil, cornstarch slurry, sugar and ground peppercorns.
5. In a medium bowl, mix the pork with the dark soy sauce.
6. In a large skillet, heat the vegetable oil.
7. Add the pork and cook over moderate heat, breaking up the meat with a wooden spoon, until the meat is cooked throughout, about 5 minutes.
8. Stir in the scallions and crushed red pepper and cook over moderately high heat for 2 minutes.
9. Stir the sauce well, then add it to the pork.
10. Stir-fry until simmering and thick, about 3 minutes.
11. Reduce the heat to low and carefully fold in the tofu.
12. Simmer very gently until the tofu is hot, about 3 minutes.
13. Serve over rice.

peppercorns, white wine, soy sauce, asian sesame oil, cornstarch, sugar, ground pork, soy sauce, vegetable oil, scallions, red pepper, silken, rice

Taken from www.foodandwine.com/recipes/september-2007-sichuan-style-tofu-stir-fry-with-pork (may not work)