1 tbsp cornstarch mixed with 3 tbsp water (for thickening)
Chopped garlic chives or spring onions for garnish
Instructions:
Prep tofu: Blanch tofu cubes in salted boiling water for 2 minutes to remove beany taste, then drain .
Toast peppercorns: Dry-roast Sichuan peppercorns until fragrant, grind into powder .
Cook meat: Heat oil, stir-fry minced beef until crispy and golden brown. Add ½ tbsp Sichuan peppercorn powder .
Build flavor base: Add chili bean paste, black beans, garlic, ginger, and chili flakes. Stir-fry until oil turns red .
Simmer tofu: Pour in stock/water, add tofu cubes gently. Season with soy sauce and sugar. Simmer 3-5 minutes .
Thicken sauce: Drizzle cornstarch slurry in 2 batches, swirling pan to thicken sauce evenly .
Finish: Sprinkle remaining peppercorn powder and garnish with fresh herbs .
Key Tips:
Use soft but not silken tofu for ideal texture
Control spiciness by adjusting chili amounts
Authentic version should have “mala” (numbing-spicy) balance
Serve with steamed rice to absorb the flavorful sauce! This iconic dish combines six key flavors: spicy, numbing, savory, fresh, tender, and aromatic .
