Ingredients
for sauce:
1/4 cup chicken broth
2 tablespoons hot bean paste (the Korean type)
2 tablespoons soy sauce
kosher salt to taste
1 lb firm tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons olive oil
1/2 lb ground chicken meat
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons sesame oil
1/2 to 1 teaspoon peppercorn powder
3 tablespoons thinly sliced scallion
Directions
Make sauce:
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Poach tofu:
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Finish stir-fry:
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
This recipe is from Bon Appétit April 2000.
