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Ingredients

1. 2 teaspoons Sichuan peppercorns
2. 2 tablespoons dry white wine
3. 2 tablespoons light soy sauce
4. 1 tablespoon Asian sesame oil
5. 2 teaspoons cornstarch dissolved in 1/4 cup water
6. 1 teaspoon sugar
7. 1/2 pound ground pork
8. 1 tablespoon dark soy sauce
9. 3 tablespoons vegetable oil
10. 2 scallions, minced
11. 1 teaspoon crushed red pepper
12. 1 1/2 pound silken tofu
13. Steamed rice, for serving

Directions

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

Make Ahead

The Sichuan peppercorn sauce and soy-dressed pork can be refrigerated, separately, overnight.