Szechuan Bear Paw Tofu

As bear paw is illegal pork is substituted. Chinese Szechuan is a style of Chinese cooking that is both spicy and hot.  Xiong Zhang Dou Fu

1 package of firm tofu (12 ounces)
4 ounces lean sliced pork
2 ounces cooked bamboo shoots
8 pieces Chinese black mushrooms (see note 1)

 4 scallions
2 tablespoons peanut oil
1 thumb size chunk of sliced ginger
1/3 cup good chicken Stock
3 tablespoons low sodium Soy Sauce
1 tablespoon Shao Hsing wine
1/8 teaspoon ground red Szechuan peppercorns (optional) (see note 3)
1/2 teaspoon white pepper
1/2 teaspoon toasted sesame oil
1⁄2 teaspoon fine sugar (optional)
Cornstarch thickener made from 1 teaspoon cornstarch +2 tablespoon water

In a small bowl, add 1 teaspoon cornstarch and 2 tablespoon water. Mix and retain as a thickener.
Cut the tofu into 1/3 inch thick chunks. Fry tofu in hot oil until golden and drain on paper towels. Slice the pork into thin short slices. Cut bamboo shoots into thin slices. Soak the black mush- rooms, remove stalks and cut into small slices (see note 1). Slice ginger into thin slices. Cut the scallions into 2 inch long sections.
Heat wok and when it’s really hot add 2 tablespoons of oil. Stir fry pork quickly. Now add ginger, bamboo shoots, black mushrooms and scallions. When these are cooked, add chicken stock and boiled a few minutes.

Add tofu. Add soy sauce, wine, a bit of toasted sesame oil, pepper, optionally ground red Sze- chuan pepper and optionally a pinch of sugar. (Taste sauce and make adjustments as necessary) Stir fry for 1 minute then add thickener. Allow sauce to thicken then serve. Garnish with chopped cilantro.
Generations of Cooking 620