Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | ground pork | 450 g | 1027 kcal80g protein · 0g carbs · 79g fat · 0g fibre | Buy |
| 2 | soy sauce | 1 tbsp | 8 kcal1g protein · 1g carbs · 0g fat | Buy |
| 3 | Shaoxing cooking wine | 1 tbsp | — | Buy |
| 4 | cornstarch | 1 tsp | 19 kcal0g protein · 5g carbs · 0g fat | Buy |
| 5 | white pepper powder | 1 tsp | — | Buy |
| 6 | spicy doubanjiang | 2 tbsp | 20 kcal1g protein · 2g carbs · 1g fat | Buy |
| 7 | dou-chi | 1 tsp | — | Buy |
| 8 | chopped scallions white and green separated) | 0 g | — | Buy |
| 9 | minced garlic cloves | 0 g | — | Buy |
| 10 | inch minced ginger | 0 g | — | Buy |
| 11 | chicken broth | 400 ml | 653 kcal123g protein · 0g carbs · 14g fat | Buy |
| 12 | soft tofu cut into 1.5cm | 340 g | — | Buy |
| 13 | Sichuan peppercorns crushed | 1 tbsp | 38 kcal2g protein · 10g carbs · 1g fat | Buy |
Total, all ingredients1765 kcal · 207g protein · 17g carbs · 94g fat · 0g fiber
Per serving441 kcal · 52g protein · 4g carbs · 24g fat · 0g fiber
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Directions
Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce,
Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks
Add the doubanjiang and let it simmer for about a minute
Add the minced aromatics (ginger, garlic) scallion whites, and dou-chi and cook until fragrant
Add the stock and a splash of soy sauce, turn up the gas and bring to a boil
Add the tofu, lower the gas, and braise for around 15 mins
You'll know it's done when the tofu shows their trademark "pockmarks" and the seasoning sticks to them
Mix in the crushed Sichuan peppercorns and green parts of the scallions right before serving
Serve over steamed rice
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