2 tablespoons Sichuan peppercorns, toasted and ground
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 cup fermented black beans, rinsed and chopped
1 teaspoon red pepper flakes
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
1/4 cup chicken broth or water
1 pound firm tofu, cut into 1/2 inch cubes
3 scallions, thinly sliced on the diagonal
Directions
Heat half of sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle. Pound until finely ground and set aside.