Ingredients

• 500 g Medium-firm tofu
• 1/2 t Salt
• 1 T Sichuan peppercorns
• 1 Spring onion
• 4 cl Garlic
• Thumb-sized piece Ginger
• 3 T Chilli bean paste (辣豆瓣酱)
• 80 g Beef mince
• 5 T Peanut oil
• 2 T Chilli flakes
• 1 c Beef stock
• 1 T Soy sauce
• 1 T Liaojiu
• 1/4 t MSG
• 1/4 t White pepper
• 1/2 T Sesame oil
• About 1 T Cornflour

Instructions

1. Blanch 1/2 kg tofu, cubed, in 1/2 t salt and boiling water for 3 minutes. Leave in pot.
2. In a dry pan, toast and grind 1 T Sichuan peppercorns.
3. Prep 1 spring onion, 4 cl garlic, thumb-sized piece ginger.
4. Mince 80 g beef mince until paste-like, using a cleaver or other heavy knife.
5. Fry mince in 5 T peanut oil until it is crispy and releases its oil.
6. Lower heat and gently fry chilli bean paste until oil is red, about 1.5 minutes.
7. Add garlic, ginger, 2 T chilli flakes, and fry for another minute.
8. Add 1 c stock and drained tofu. Simmer heavily until reduced by half.
9. Add 1 T soy sauce, 1 T liaojiu, 1/4 t MSG, 1/4 t white ppeper, 1/2 T sesame oil.
10. Thicken with cornflour.
11. Add spring onions and lightly cook.
12. Add ground Sichuan pepper.