Mapo Tofu

Instructions

1. Step 1: Crumble the tofu into small pieces and set aside
2. Step 2: Grind the Sichuan peppercorns into a fine powder using a spice grinder or mortar and pestle
3. Step 3: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat
4. Step 4: Add the ground beef and cook until browned, breaking it up into small pieces as it cooks
5. Step 5: Add the garlic, ginger, and Sichuan peppercorns to the wok and stir-fry for 1 minute
6. Step 6: Add the fermented bean paste, soy sauce, and Shaoxing wine to the wok and stir-fry for 2 minutes
7. Step 7: Add the tofu to the wok and stir-fry for 2-3 minutes, until the tofu is coated in the sauce
8. Step 8: In a small bowl, mix the cornstarch and a splash of water until smooth
9. Step 9: Add the cornstarch mixture to the wok and stir-fry for 1 minute, until the sauce has thickened
10. Step 10: Add the scallions, chili peppers, salt, and pepper to the wok and stir-fry for 1 minute
11. Step 11: Serve the Mapo Tofu hot over steamed rice