1 lb. ground pork
1 tbsp. sesame oil
1 tbsp. minced fresh ginger
4 cloves garlic, minced
4 scallions, finely chopped
2 cups low sodium chicken stock (2 c. water+ 2tsp. chicken powder)
3 tbsp. sake
2 tsp. soy sauce
1 tbsp. sugar
3 tbsp. red miso
1 tbsp. rice vinegar
2 tbsp. water + 2 tbsp. potato or cornstarch (cornstarch slurry)
2 pkgs. medium tofu, cubed
1 tbsp. dobanjiang (hot bean paste)
1/4 cup chopped cilantro
1 tbsp. Szechuan peppercorn oil or 1-2 tsp. ground Szechuan peppercorns
1. Heat the sesame oil in a wok or large skillet over medium high heat. Add the ground pork, ginger, garlic and scallions and stir fry until the pork has lost its pink color. Stir in the hot bean paste.
2. In the meantime, combine the chicken stock, sake, soy sauce, sugar, miso, rice vinegar in a measuring cup or medium bowl.
3. Pour the chicken stock mixture into the pork and stir to combine. Add the tofu.
4. Bring to a boil. Reduce heat to simmer and cook for 2o minutes. Turn off heat and add the ground Szechuan peppercorns or peppercorn oil just before serving.