Ingredients
1 lb (500 g) traditional-style, medium firm or smooth tofu, see Tip*, cut into 1-inch (2.5 cm) cubes
2 tsp (10 mL) salt
2 tsp (10 mL) whole Sichuan peppercorns
⅓ cup (75 mL) peanut oil, divided
5 oz (150 g) Lean Ground Beef Chuck
3 tbsp (45 mL) doubanjiang, see Tip**
1 tbsp (15 mL) fermented black soybeans
4 cloves garlic, minced
4 tsp (20 mL) minced gingerroot
1 tbsp (15 mL) Sichuan chili flakes or Korean chili flakes (gochugaru)
1½ cups (375 mL) beef broth
¼ tsp (1 mL) ground white pepper
¼ tsp (1 mL) MSG (optional)
1 tbsp (15 mL) EACH light soy sauce and Shaoxing wine
1½ tsp (7 mL) toasted sesame oil
1 tbsp (15 mL) cornstarch mixed with 2 tbsp (30 mL) cold water
2 green onions, cut into 1-inch (2.5 cm) pieces
Instructions
- Combine the tofu, salt and 4 cups (1 L) water in a small saucepan. Bring just to a boil over high heat; reduce heat and simmer for 5 minutes. Carefully drain the tofu, discarding the water. Gently transfer the tofu to a large plate and set aside.
- Toast the Sichuan peppercorns over medium heat in a small, dry skillet for about 1 to 2 minutes, stirring, until fragrant and a shade or two darker. Immediately transfer to a plate to cool. Grind to a fine powder using a mortar and pestle or a spice grinder. Set aside.
- Heat a 14 to 16-inch (35 to 40 cm) wok or heavy skillet over high heat until it smokes. Turn off the heat and swirl in peanut oil (this seasons the wok). Return heat to medium. Add beef and cook, stirring often and using back of spoon to break up into small chunks, for about 5 minutes or until the liquid evaporates and the beef is sizzling in the oil. Continue cooking, stirring often, for 3 to 4 minutes until the beef is brown, crispy and thoroughly cooked.
- Push the beef up the side of the wok letting the oil drain into the bowl of the wok. Add the doubanjiang and reduce heat to medium-low. Cook doubanjiang, stirring constantly, for about 4 to 5 minutes, until the oil has turned red. Stir in black soybeans, then stir in garlic and ginger. Add chili flakes. Cook, stirring, for about 1 minute, until the mixture is an even, oily paste. Stir beef into the seasoning mixture and add the broth.
- Drain off any water that has accumulated around the tofu and gently add it to the wok, distributing it evenly. Cook at a rapid simmer, without stirring, until liquid is reduced by one quarter. Add white pepper, MSG (if using), soy sauce, wine and sesame oil. Stir cornstarch mixture and drizzle into wok, a little at a time, while stirring constantly; add just enough to bind the sauce smoothly together. Stir in the green onions and transfer to a serving bowl. Sprinkle with ground Sichuan peppercorns and serve immediately.
Notes
Tip* Traditional-style tofu is a common form of tofu that is not as soft or delicate as silken tofu, but also not as dense as firm tofu. It has a medium, softly granular texture and absorbs flavours well. It can be sliced or cubed without falling apart but still needs to be handled gently. Medium firm or smooth tofu can be substituted.
Tip** Doubanjiang (not to be confused with Korean gochujang), a Chinese bean paste, gives this dish its special flavour and colour. Unfortunately, the more widely recognized brands on supermarket shelves fall short of authentic. To find a good one, check the label for all, or most of the following: soybeans, broad beans, wheat, salt and chilies. There may be preservatives but there shouldn’t be much else. You may also see it referred to as la douban jiang, broad bean paste with chili, spicy bean paste, spicy broad bean paste, broad bean chili sauce or broad bean paste with chili. Some of the best are from Pixian and labeled as such. If the doubanjiang is chunky, mince it on a cutting board before adding to the wok in step 4.