Ma-Po Tofu
['1/4 cup chicken broth', '2 tablespoons hot bean paste', '2 tablespoons soy sauce', 'Additive-free kosher salt to taste', '1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes', '1 1/2 to 2 tablespoons corn, peanut, or canola oil', '1/2 lb ground pork shoulder (preferably 75% lean)', '1 tablespoon plus 1 teaspoon finely minced garlic', '1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger', '1 tablespoon cornstarch dissolved in 2 tablespoons water', '1 1/2 teaspoons Japanese sesame oil', '1/2 to 1 teaspoon toasted Sichuan-peppercorn powder', '3 tablespoons thinly sliced scallion', 'Accompaniment: steamed rice']
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
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