This recipe sounded far too interesting not to try. Another new spice making it's appearance - this time Sichuan Peppercorns. Apparently not actually a peppercorn, it's flavor can only be described as "tingly". Yes, tingly. Combined with the spicy chili, crispy pork, and silken tofu, this dish is a delightful mix of textures and flavors. Quick too - we're going to try to always have a package of ground pork in the freezer and some silken tofu in the fridge, as this would be a perfect I-don't-want-to-spend-hours-cooking meal.

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