Spicy Tofu with Beef and Sichuan Peppercorn
- 14 to 16 ounces medium or medium-firm tofu
- 1 generous teaspoon Sichuan peppercorn
- 3 tablespoons canola oil
- 6 ounces ground beef or pork, fattier kind preferred, roughly chopped to loosen
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon dried chile flakes, optional
- 1 tablespoon fermented black beans, optional
- 2 1/2 to 3 tablespoons chile bean sauce, Pixian kind preferred
- 1 generous teaspoon sugar
- 2 teaspoons light (regular) soy sauce
- Salt
- 2 large green onions, white and green parts, cut on the diagonal into pieces about 11/2 inches long
- 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
- Produce
- Chile flakes, dried (1/2 teaspoon)
- Fermented black beans (1 tablespoon)
- Ginger, fresh (1 teaspoon)
- Green onions, large (2)
- Meat
- Ground beef or pork (6 ounces)
- Condiments
- Chile bean sauce (2 1/2 tablespoons)
- Soy sauce, light regular (2 teaspoons)
- Cooking & Baking
- Canola oil (3 tablespoons)
- Cornstarch (1 1/2 tablespoons)
- Salt (1)
- Sichuan peppercorn (1 generous teaspoon)
- Sugar (1 generous teaspoon)
- Refrigerated
- Tofu, medium or medium firm (14 ounces)
Preparation
Read recipe preparation on ruhlman.com
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Published August 23, 2012 (5 months ago).
65 people saved this recipe.
