Author Adapted by Pam - For the Love of Cooking / Original Serious Eats
Equipment
Mortar & Pestle
Deep Wok or Deep Large Skillet
Medium Saucepan
Ingredients
2tbspSichuan peppercorns, divided
¼cupvegetable oil
1lbmedium to firm silken tofu, cut into 1-inch cubes**Original recipe called for 1½ lbs.
¼cupchicken broth
2tbspfermented chili bean paste
2tbspXioxing wine**Mirin will work too
1tbspdark soy sauce
2tspwater
1tspcornstarch
¼lbground beef
3cloves of garlic, minced
1tbspginger, minced
¼cuproasted chili oil, divided**Original recipe added all of the oil to the sauce
¼cupgreen onions, finely sliced
Instructions
Heat 1 tablespoon of the Sichuan peppercorns in a large deep wok or skillet over high heat until lightly smoking. Transfer them to a mortar and pestle and pound the peppercorns until they are finely ground. Set aside.
Heat the remaining Sichuan peppercorns and vegetable oil in the same wok or skillet over medium-high heat until lightly sizzling. Use a slotted spoon to remove the peppercorns from the oil and discard them. Set the wok with oil aside until needed.
Bring a medium saucepan of water to a boil over high heat and add tofu. Cook for 1 minute then carefully drain, being careful not to break up the tofu. Side Note: If your tofu is super soft instead of the firm or medium, you may want to skip this step and just cook it in the sauce to avoid it from falling apart too much.
In a small bowl, whisk together the chicken stock, chili bean paste, Xiaoxing wine, and dark soy sauce together in a small bowl; set aside until needed.
In another small bowl, combine two teaspoons of water with the cornstarch and mix well; set aside until needed.
Heat the oil that's in the wok over high heat until smoking. Carefully add the beef and cook, stirring constantly for 1 minute. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds.
Add the chicken broth mixture and bring it to a boil. Whisk the cornstarch mixture again until well combined then pour it into the boiling sauce and cook, stirring constantly, for 30 seconds until thickened.
Gently add the tofu and carefully fold it into the sauce, being careful not to break it up. Stir in 2 tablespoons of the chili oil and half of the scallions and simmer for 30 seconds longer.
Carefully transfer to a serving bowl and sprinkle the remaining green onions and sprinkle some of the toasted ground Sichuan peppercorns on, to taste. Serve immediately with rice and extra chili oil and toasted peppercorns on the side. Enjoy.