to 14 ounces firm tofu, drained and cut into 1/2-inch cubes
2
green onions, thinly sliced
3
tablespoons water
4-1/2
teaspoons cornstarch
1
teaspoon dark sesame oil
*Szechuan peppercorns are very potent. Wear rubber or plastic gloves when crushing them and do not touch eyes or lips when handling.
**Available in the Oriental section of large supermarkets or in specialty grocery stores.
Place peppercorns in small skillet; shake over medium-low heat, until fragrant, about 2 minutes. Let cool. Crush peppercorns with mortar and pestle or place between paper towels and crush with hammer; set aside.
Combine chicken broth, soy sauce and sherry in small bowl; set aside. Heat vegetable oil in wok or large skillet over high heat. Add pork and stir-fry until pork is no longer pink, about 2 minutes. Add hot bean sauce, garlic and ginger. Stir-fry until meat absorbs color from bean sauce, about 1 minute. Add chicken broth mixture and tofu to wok. Simmer, uncovered, 5 minutes. Stir in onions. Blend water and cornstarch in small cup. Add to wok; cook and stir until sauce boils and thickens slightly. Stir in sesame oil. Pass crushed peppercorns to sprinkle over individual servings, if desired.
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