Spicy Sichuan Mapo Tofu (Printable Format)

# What You’ll Need:

→ Main Ingredients

01 - 2 tablespoons Sichuan peppercorns, divided
02 - 1/4 cup vegetable oil
03 - 1 teaspoon cornstarch
04 - 2 teaspoons cold water
05 - 1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes
06 - 1/4 pound ground beef

→ Aromatics & Seasonings

07 - 3 garlic cloves, finely grated
08 - 1 tablespoon fresh ginger, finely grated
09 - 2 tablespoons fermented chili bean paste
10 - 2 tablespoons Xiaoxing wine
11 - 1 tablespoon dark soy sauce
12 - 1/4 cup low sodium chicken stock
13 - 1/4 cup roasted chili oil
14 - 1/4 cup finely sliced scallion greens

# How-To Steps:

01 - Heat half of the Sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle. Pound until finely ground and set aside.
02 - Add remaining Sichuan peppercorns and vegetable oil to wok. Heat over medium-high heat until lightly sizzling, about 1 1/2 minutes. Remove peppercorns with a wire mesh skimmer and discard, leaving infused oil in the pan.
03 - Combine cornstarch and cold water in a small bowl and mix with a fork until homogenous.
04 - Bring a medium saucepan of water to a boil over high heat and add tofu. Cook for 1 minute. Drain in a colander, being careful not to break up the tofu.
05 - Heat the infused oil in wok over high heat until smoking. Add beef and cook, stirring constantly for 1 minute. Add garlic and ginger and cook until fragrant, about 15 seconds.
06 - Add chili bean paste, wine, soy sauce, and chicken stock and bring to a boil. Pour in cornstarch mixture and cook for 30 seconds until thickened.
07 - Add tofu and carefully fold in, being gentle to maintain its shape. Stir in chili oil and half of scallions and simmer for 30 seconds longer.
08 - Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper. Serve immediately with white rice.

# Extra Tips:

01 - Both the chili bean paste and the Sichuan Peppercorns can be purchased online if you don't have access to a Chinese market.
02 - Use tofu labeled 'silken' in a hardness range of medium to firm. The super-soft variety will fall apart during cooking.
03 - Store-bought roasted chili oil works well, or make your own by toasting dried Chinese peppers and infusing in oil.
04 - Homemade chili oil will stay fresh in the refrigerator for several months.

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