Mapo Tofu

2 blocks tofu, cubed
3/4 C chicken broth
1/4 C hot bean paste
1/4 C soy sauce
2 T cornstarch
1 T vegetable oil
1 T fried chili paste
1 - 1 1/2 lb ground pork
2 T minced ginger
2 T minced garlic
2 t ground Szechuan peppercorns
1/2 bunch green onion, thinly sliced
1 T roasted sesame oil
1 t salt
5 C rice

Place tofu in saucepan of simmering salted water.
In a bowl, combine broth, bean paste, soy sauce, and cornstarch.
Heat vegetable oil in wok.
Add pork and chili paste and fry until browned.
Add garlic, ginger, and Szechuan peppercorns.
Once fragrant, add broth; it will thicken quickly.
Add green onion, sesame oil, and salt.
Once well incorporated, gently fold in strained tofu.
Remove from heat quickly so green onion doesn't overcook.
Serve with rice.

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