20 minutes
A spicy and aromatic Chinese dish featuring tofu, ground beef, and the unique numbing flavor of Sichuan peppercorns.
Sichuan Peppercorns, divided
tablespoons
0.25 fluid ounces
teaspoons
teaspoons
Silken Tofu, medium to firm, cubed (1/2-inch)
0 lb
0 lb
Garlic Clove, grated
each
Ginger, grated
tablespoons
Fermented Chili Bean Paste
tablespoons
Xiaoxing Wine
tablespoons
tablespoons
cups
Scallion Greens, finely sliced
cups
1. Boil Tofu
Bring a pot of water to a boil. Gently add tofu cubes and cook for 1 minute. Drain carefully and set aside.
2. Toast Peppercorns
In a wok over high heat, toast 1 tablespoon of Sichuan peppercorns until smoking. Grind finely and reserve.
3. Infuse Oil
Add the remaining Sichuan peppercorns to the wok with oil. Heat until sizzling, about 1 1/2 minutes. Remove peppercorns, keep oil.
4. Mix Cornstarch
Whisk together cornstarch and cold water until smooth. Set aside.
5. Cook Beef
Heat the infused oil over high until smoking. Add beef, stirring for 1 minute.
6. Aromatics
Stir in garlic and ginger until fragrant, about 15 seconds.
7. Add Liquids
Mix in chili bean paste, wine, soy sauce, and chicken stock. Bring to a boil.
8. Thicken Sauce
Pour in cornstarch mixture and cook until thickened, about 30 seconds.
9. Fold in Tofu
Add tofu to the wok, folding gently to combine without breaking.
10. Finish with Oil
Stir in chili oil and half the scallions. Simmer for 30 seconds.
11. Serve
Transfer to a serving bowl. Top with remaining scallions and toasted Sichuan pepper. Enjoy with white rice.
Adapt the core sauce for noodles, optionally adding protein like beef or shrimp, and garnish with green onions and sesame seeds.
Use ground chicken or pork instead of tofu, integrating with the core flavor base after cooking the meat.
Experiment with different types of chili pastes such as Korean gochujang for sweetness or chipotle in adobo for smokiness.
Replace tofu with diced eggplant, pre-cooked before adding to the core flavor base.
Use a mix of mushrooms like shiitake or oyster as a hearty vegetarian substitute for tofu.
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