Spicy Sichuan Mapo Tofu & Pork Breakfast Bowl with Steamed Rice

Rinse 1 cup of short-grain white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 1 1/2 cups of water in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add 4 ounces of ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add 1 minced clove of garlic and 1/2 teaspoon of grated fresh ginger to the pork. Sauté for 1 minute until fragrant.

Stir in 1 tablespoon of doubanjiang and 1/2 teaspoon of ground Sichuan peppercorns. Cook for 1-2 minutes, stirring constantly, until the paste is fragrant and the oil turns red.

Pour in 1/2 cup of chicken broth. Bring to a simmer. In a small bowl, whisk together 1 teaspoon of cornstarch and 2 tablespoons of water to create a slurry. Stir the cornstarch slurry into the simmering sauce and cook for 1 minute, until the sauce thickens.

Gently fold in 14 ounces of drained and cubed silken tofu, 1 tablespoon of soy sauce, and 1 teaspoon of chili oil. Cook for 2-3 minutes, stirring very gently to avoid breaking the tofu, until the tofu is heated through and coated in the sauce.

Divide the steamed rice between two bowls. Spoon the Sichuan Mapo Tofu mixture over the rice. Garnish with 2 tablespoons of chopped scallions and an additional drizzle of chili oil, if desired. Serve immediately.