Ingredients
500 g (about 1 lb) firm tofu, 50 g (about 1.8 oz) pork belly with some fat, 25 g (about 1 oz) garlic sprouts, 200 ml (about 3/4 cup) meat broth.
Seasonings
15 g Sichuan Pixian broad bean paste, 15 g wet cornstarch slurry, 300 g blended oil, 10 g each of sliced ginger, sliced garlic, cooking wine, soy sauce, and sesame oil, 1 g MSG.
Instructions
1. Cut the tofu into 6 cm (about 2.5 inches) long, 3 cm (1.2 inches) wide, and 0.6 cm (1/4 inch) thick slices; cut the green garlic sprouts diagonally into horse-ear shapes; slice the pork belly into 5 cm (2 inches) long, 3.5 cm (1.4 inches) wide, and 2 mm (1/16 inch) thick pieces; finely chop the Pixian broad bean paste.
2. Place a wok over medium heat, add blended oil, then arrange the tofu slices in a single layer and pan-fry until light golden brown. Add more blended oil and continue frying, turning the pieces occasionally, until both sides are a rich golden brown, then remove and set aside.
3. In the same wok, heat the mixed oil to 70% hot, add the sliced pork and stir-fry until separated, then add Pixian broad bean paste and stir-fry until fragrant and the oil turns red, add ginger slices and garlic slices and stir-fry until fragrant, pour in the pork broth, add the tofu and soy sauce, stir well, add cooking wine and bring to a boil, then simmer over low heat until the flavors meld, add garlic sprouts and MSG, thicken with a light cornstarch slurry while stirring gently, cook until the sauce coats the ingredients and the oil surfaces, drizzle with sesame oil, and transfer to a plate. This dish is glossy red, rich with aromatic spiciness, savory and slightly spicy, with a thick, flavorful sauce.