Mapo Dofou

• 4 dried chiles de árbol
• 1½ teaspoon Sichuan peppercorns
• 2 tablespoons vegetable oil
• 2 scallions, 1 cut crosswise into 1” pieces, 1 very thinly sliced
• 4 ounces ground pork
• ½ small Fresno chile, finely chopped
• 2 cloves garlic finely chopped
• 2 teaspoons finely chopped peeled ginger
• ⅓ cup doubanjiang (Sichuan-style fermented chili bean paste)
• 6 ounces silken tofu, drained, cut into ½” pieces
• 1 cup baby kale or mustard greens

Steamed short-grain rice (for serving)

A spice mill

1. Toast dried chiles and Sichuan peppercorns in a dry small skillet, turning and stirring, until fragrant, about 1 minute. Let cool; finely grind in spice mill.
2. Heat oil in a large skillet over medium-high. Cook 1" pieces of scallion, stirring, until bright green, about 30 seconds. Add pork and cook, breaking up with a spoon, until just cooked through, about 1 minute. Add dried chile mixture and cook, stirring, until meat mixture begins to look dry, about 1 minute. Add fresh chile, garlic, and ginger; cook, stirring, until fragrant, about 1 minute. Stir in doubanjiang, then tofu and 1 cup water. Bring to a boil, reduce heat, and add kale. Simmer until kale is wilted and tofu is heated through, about 3 minutes.
3. Serve mapo dofou over rice topped with thinly sliced scallions.