Ma-Po Tofu

Directions

1. 1
   To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
2. 2
   Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat.
3. 3
   To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
4. 4
   Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink.
5. 5
   Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
6. 6
   To finish the stir-fry: Stir reserved sauce, then add to pork and bring to a simmer.
7. 7
   Drain tofu in a large sieve and slide into sauce, stirring gently.
8. 8
   Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
9. 9
   Turn off heat and sprinkle with sesame oil, sansho powder, to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.