Recipe Index

Ingredients

• 1 tbsp whole pink Sichuan peppercorns, to make about 1 tsp ground
• 21¼ oz silken tofu, cut into ½ in cubes
• 2 1/2 cups water, for poaching the tofu
• 1 tsp cooking salt, for the poaching water
• 1/2 tsp dark soy sauce
• 1 tbsp canola oil, for the tofu pan
• 3½ oz pork mince (ground pork), preferably 20% fat, or beef mince
• 1 tsp light soy sauce, for the mince
• 1/4 cup canola oil, for the sauce
• 2 tbsp garlic, finely minced (about 4 large cloves)
• 2 1/2 tbsp ginger, finely minced
• 1 tbsp preserved (fermented) black beans, finely chopped
• 1 tbsp Pixian doubanjiang (spicy broad bean paste)
• 1 tsp light soy sauce, for the sauce
• 2 tsp pure chilli powder
• 1 tsp smoked paprika
• 1 tsp white sugar
• 1 green onion stem, finely sliced
• 3/4 cup low-sodium beef stock
• 1 tsp toasted sesame oil
• 2 tsp cornflour (cornstarch), mixed with 1/4 cup water
• Steamed white rice, to serve

Method

1. Toast the Sichuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant, then grind to a powder and set aside.
2. Bring the poaching water and salt to a gentle simmer in a saucepan. Slide the tofu cubes in and simmer for 2 minutes to firm them up and season them, then drain very gently.
3. Heat 1 tablespoon of oil in a wok over high heat, add the mince and the teaspoon of light soy sauce, and fry, breaking it up, until browned and crisp at the edges. Transfer to a plate.
4. Add the 1/4 cup of oil to the wok over medium heat. Fry the garlic, ginger and chopped black beans for 30 seconds until fragrant.
5. Add the doubanjiang and fry for 1 minute until the oil turns red, then stir in the chilli powder, paprika, sugar, dark soy sauce and the remaining light soy sauce.
6. Pour in the beef stock and bring to a simmer. Slide the tofu in, add the cooked mince, and simmer gently for 4-5 minutes, shaking the wok rather than stirring so the tofu does not break up.
7. Drizzle in about half the cornflour slurry, swirl, and let it thicken for 30 seconds. Repeat with more slurry until the sauce clings to the tofu in a glossy coat.
8. Take off the heat and stir through the sesame oil and most of the green onion.
9. Serve over steamed white rice, dusted generously with the ground Sichuan pepper and the remaining green onion.

Prep: 20 min · Cook: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data