A fiery Sichuan dish of soft tofu cooked with a spicy ground beef sauce and the tingling heat of Sichuan pepper. Its deep umami and characteristic spice are served with rice.
Cook the ground beef in oil over medium heat for 6 minutes, until it changes color.
Add the spicy bean paste, garlic, and ginger. Cook over medium heat for 2 minutes.
Add the beef stock and soy sauce and bring to a boil. Gently add the tofu cubes and simmer over low heat for 8 minutes. Since the tofu breaks apart easily, gently shake the pan instead of stirring.
Add the cornstarch slurry and cook for 2 more minutes, until the sauce thickens.
Sprinkle with green onion and crushed Sichuan pepper. Serve hot with white rice.
Store in a covered container in the refrigerator for 2 days. Reheat gently over low heat without breaking up the tofu.
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