Mapo Tofu

Ingredients

• ¼ cup dried Tianjin chiles or chiles de árbol
• 1 tablespoon black peppercorns
• 1 tablespoon cumin seeds
• 1 tablespoon Sichuan peppercorns
• 2 green cardamom pods
• 2 whole cloves
• 1 bay leaf
• ¼ cinnamon stick
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 2 tablespoons plus ¼ cup chili oil
• ½ cup tomato paste
• 4 cups low-salt chicken broth
• 4 cups dry white wine
• ⅔ cup fish sauce (such as nuoc nam or nam pla)
• ½ cup fermented black beans (from one 4-ounce can, rinsed, drained)
• ½ cup pepper oil
• 2 pounds boneless pork shoulder (Boston butt), cut into 1" cubes
• ¼ cup (packed) fresh cilantro leaves with tender stems plus more chopped for garnish
• ¾ cup red Thai chiles
• ½ cup chopped garlic
• ½ cup chopped onion
• ½ cup grated peeled ginger (from two 4x1-inch pieces)
• ¼ cup sliced scallion (about 1)
• 1 8x4" piece kombu
• Kosher salt
• 2 pounds soft (silken) tofu, cut into 1" cubes
• Pepper oil
• Scallions, sliced thinly on a diagonal
• Chili oil

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