Spicy pork and tofu with Sichuan pepper from Milk Street: Cookish: Throw It Together (page 264) by Christopher Kimball

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
  • Show all ingredients...

  • EYB Comments

    Can substitute chile and garlic sauce for Chinese chile bean sauce, and firm tofu for extra-firm tofu.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chile and garlic sauce for Chinese chile bean sauce, and firm tofu for extra-firm tofu.

  • Feelingsamtastic on December 22, 2022

    Super simple to make with mapo tofu vibes. Subbed 1/2 black bean sauce 1/2 chili garlic sambol instead of toban djan . Did half the amount of Szechuan peppercorns because we ran out. It was still quite spicy, and I wouldn't go spicier.

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