How to make it
7 steps. Take it one step at a time.
Toast Sichuan peppercorns
Toast Sichuan peppercorns in a dry pan over medium heat until fragrant. Grind them into a fine powder and set aside.
Bring a pot of salted water
Bring a pot of salted water to a boil (100°C / 212°F). Carefully add tofu cubes and simmer for 2 minutes. Drain and set aside.
2 minHeat oil in a wok or large skillet
Heat oil in a wok or large skillet over medium-high heat. Add ground meat and fry until browned and crispy.
Reduce heat to medium
Reduce heat to medium. Add broad bean paste (Doubanjiang) and stir-fry until the oil turns red and fragrant. Add garlic, ginger, and the white parts of the green onions. Sauté for 1 minute.
1 minPour in the stock
Pour in the stock and bring to a simmer. Gently slide in the blanched tofu. Simmer for 3-5 minutes to allow the tofu to absorb the flavors.
5 minGive the cornstarch slurry a quick stir
Give the cornstarch slurry a quick stir and pour it into the wok in three stages, stirring gently between each addition until the sauce thickens and coats the tofu.
Transfer to a serving dish
Transfer to a serving dish. Sprinkle with the toasted Sichuan peppercorn powder and the green parts of the onions.
A little kitchen wisdom
For the most authentic flavor, use Pixian broad bean paste (Doubanjiang). Blanching the tofu in salted water beforehand prevents it from breaking during stir-frying and improves its texture.
