Ingredients

• 2 tablespoons Sichuan peppercorns
• vegetable oil
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• 500 grams medium to firm silken tofu
• 500 grams ground beef
• 3 garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons fermented chili bean paste
• 2 tablespoons Shaoxing wine
• 1 tablespoon dark soy sauce
• 100 ml low sodium chicken stock
• 3 stalks finely sliced scallion greens

Steps

Prepare the Ingredients

1. Heat half of the Sichuan peppercorns in a wok over high heat until fragrant. Ground finely and set aside.
2. Add remaining Sichuan peppercorns and oil to the wok. Heat over medium-high heat until lightly sizzling, about 1½ minutes. Remove peppercorns with a wire mesh skimmer and discard, leaving the infused oil in the pan.
3. Combine cornstarch and cold water in a small bowl and mix with a fork until smooth.
4. Put the tofu in the microwave for 3 minutes on max to firm it up slightly. Cut into small cubes and set aside.

Cook the Dish

5. Heat the infused oil in the wok over high heat until smoking. Add ground beef and cook, stirring constantly, for 1 minute.
6. Add garlic and ginger and cook until fragrant, about 15 seconds.
7. Add chili bean paste, Shaoxing wine, soy sauce, and chicken stock. Bring to a boil.
8. Pour in the cornstarch mixture and cook for 30 seconds until thickened.
9. Add tofu and carefully fold in, being careful not to break it up too much.
10. Stir in half of the scallions. Simmer for 30 seconds longer.
11. Transfer immediately to a serving bowl and sprinkle with remaining scallions and the toasted ground Sichuan pepper. Serve immediately with white rice.