Ma–Po Tofu (Spicy Bean Curd with Beef)

Ingredients

• •1 teaspoon Sichuan peppercorns
• •1½ pounds soft tofu
• •2 tablespoons Chinese hot bean paste
• •1 tablespoon Chinese black-bean paste
• •4 tablespoons oyster sauce
• •2 tablespoons Asian chili powder
• •1 tablespoon cornstarch
• •¼ cup peanut oil
• •4 ounces ground beef
• •1 teaspoon fresh ginger
• •2 cloves garlic
• •1 whole scallion
• •¼ cup Shaohsing rice wine
• •1 medium leek
• •½ cup chicken stock
• •1 tablespoon light soy sauce
• •1 tablespoon dark soy sauce
• •2 tablespoons fresh cilantro
• •note

Cooking Instructions

1. 1.

   In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.

   5 min

2. 2.

   In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.

   5 min

3. 3.

   In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.

   2 min

4. 4.

   In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.

   1 min

5. 5.

   In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.

   4 min

6. 6.

   Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.

   3 min

7. 7.

   Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.

   1 min