Hot and Spicy Sichuan Tofu

      This dish is said to have been the speciality made by an old woman in a night market in Sichuan. Her dish was so renowned that people would travel from all over the province just to taste it. An equally tasty vegetarian version of this traditional recipe may be prepared with finely chopped black Chinese mushrooms.

      1 cup (5 oz/150 g) lean ground pork or chicken

      2 cakes soft tofu (10 oz/300 g each), drained

      2 red finger-length chilies, deseeded and minced

      6 cloves garlic, minced

      6 slices fresh ginger, minced

      3 tablespoons oil

      1 tablespoon black bean paste (tau cheo)

      1 teaspoon red chili oil or chili paste

      3 to 4 green onions (scallions), chopped

      1 teaspoon Sichuan Pepper-Salt Powder (see note)

      Marinade

      1 teaspoon cornstarch

      ¹/₂ teaspoon sugar

      1 teaspoon soy sauce

      1 tablespoon rice wine

      1 teaspoon sesame oil

      ¹/₂ teaspoon ground

      Sichuan pepper

      Sauce

      1 cup (250 ml) water or chicken stock