Anyhoo, tofu is widely available in most markets these days, but the hot bean paste, black bean sauce and Szechuan peppercorns you'll probably have to buy from an Asian market. I get mine from 99 Ranch Market, a Chinese supermarket chain in California. Szechuan Peppercorns are also available online from Penzey's Spices http://www.penzeys.com/
2 14-oz. packages of soft (silken) tofu, cut into 1" dice
1 lb. ground pork
1 tbsp. minced fresh ginger
5-6 cloves garlic, minced
4 scallions, chopped
1/2 C. cilantro, chopped
1-2 large Jalapeno peppers, seeded & sliced (use the red ones if you have them)
1 pkg. sliced button or cremini mushrooms (optional)
1/2 C. frozen green peas
2 tbsp. Hot Bean Paste (or to your taste)
1 tbsp. Lee Kum Kee Black Bean Garlic Sauce (optional)
2 tbsp. soy sauce
2 tsp. sugar
1 tsp. ground Szechuan Peppercorn
2 C. low sodium chicken broth (or use 1 tbsp. Totole Chicken base powder to 2 C. water)
2 tsp. sesame oil
3 tbsp. vegetable oil
Cornstarch slurry (4 tbsp. water + 2 tbsp. cornstarch)
1. Heat wok over high heat. Add 3 tbsp. vegetable oil to the pan. When oil is very hot, add minced ginger, garlic, sliced jalapeno, half of the chopped scallion and half of the chopped cilantro. Saute briefly for about 30 seconds, until fragrant. Add sliced mushrooms and cook until they just start to soften & turn brown.
2. Add ground pork to pan and cook until pork is cooked through. Add hot bean paste, black bean paste, soy sauce, ground Szechuan peppercorn and sugar. Cook about 1 minute and then add diced tofu - stir well and cook an additional 1 minute.
3. Add chicken broth to tofu mixture. Bring to a boil, then reduce heat to medium-low and simmer for about 15 minutes. Bring tofu back up to a boil and add green peas. Stir in cornstarch slurry and continue cooking until the sauce in the tofu is thickened.
4. Turn off heat & stir in sesame oil and remaining chopped scallion and cilantro. Sprinkle with additional ground Szechuan peppercorns, if desired.
5. Serve with hot white rice.
Add the sliced button mushrooms & cook until they start to soften.
Add the ground pork.