Directions
- 1Mince ginger and garlic, slice the white portion of scallions and save the green part for garnish.
- 2Cut tofu into cubes and simmer in salted water for a few minutes to firm up.
- 3Sauté ground meat until the water evaporates and the fat starts to render and brown.
- 4Add scallions, ginger, garlic, doubanjiang, chili flakes, and peppercorn powder; sauté until fragrant.
- 5Deglaze with shaoxing wine, then season with soy sauce, sugar, and white pepper.
- 6Pour in stock and add tofu; bring to a simmer.
- 7Pour in cornstarch slurry and gently mix until thickened.
- 8Finish with sesame oil, serve with rice, and garnish with green scallions.
Ingredients
- 3 tbsp neutral oil
- 0.5 lbs ground beef/pork
- 1 inch knob ginger
- 4 cloves garlic
- 2 scallions
- 2 tbsp doubanjiang
- 2 tsp Sichuan Chili flakes
- 1.5 tsp Sichuan peppercorn powder
- 2 tbsp shoaxing wine
- 1 tsp soy sauce
- 2 tsp sugar
- 0.5 tsp white pepper
- 2 /3 cup chicken/beef stock
- 1 lbs soft/silken tofu
- 2 tsp cornstarch
- 3 tbsp water
- 1 tsp sesame oil
Equipment
knifecutting boardpotfrying panwooden spatula
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