Ma-Po Tofu (Mapo Doufu)

Step 1: To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

Step 2: Poach tofu by sliding tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

Step 3: 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. Add the remaining 1/2 tablespoon corn oil if the meat begins to stick. Cook until no longer pink.

Step 4: Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

Step 5: Stir the reserved sauce, then add to pork and bring to a simmer. Carefully and gently drain the tofu in a large sieve and slide it into sauce, stirring gently.

Step 6: Stir the cornstarch mixture and add to the stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Step 7: 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.

Step 8: Serve with steamed rice.