Ingredients
- Tofu (450g)
- Minced Beef (100g)
- Sesame Seed Oil (0.5 tbsp)
- Doubanjiang (1.5 tsp)
- Fermented Black Beans (0.5 tsp)
- Pepper Flakes (1 tbsp)
- Salt (0.5 tsp)
- Sichuan Pepper (0.5 tsp)
- Soy Sauce (1 tbsp)
- Water (400ml)
- Olive Oil (2 tbsp)
- Scallions (2 chopped)
- Spring Onions (4)
- Garlic (2 cloves chopped)
- Ginger (4 slices)
- Cornstarch (1 tbsp)
- Water (for slurry) (2.5 tbsp)
Instructions
Steps
- In a bowl, combine minced beef with a small pinch of salt and sesame seed oil. Mix thoroughly and set aside.
- Prepare a slurry by mixing cornstarch with 2.5 tablespoons of water in a small bowl.
- Cut tofu into 2 cm cubes. Boil a large pot of water with a pinch of salt, then gently add the tofu and cook for 1 minute. Drain and set aside.
- Heat 2 tablespoons of olive oil in a wok, then fry the minced beef until crispy. Remove the beef, leaving the oil in the wok.
- Add doubanjiang to the wok and fry for 1 minute over low heat. Then add chopped garlic, chopped scallion whites, sliced ginger, and fermented black beans, cooking for another 30 seconds until fragrant. Mix in the pepper.
- Pour in 400ml of water and bring the mixture to a boil on high heat. Carefully add the tofu cubes, followed by soy sauce and the cooked beef. Reduce heat and let it simmer for 6-8 minutes.
- Add the chopped greens from the scallions.
- Stir the slurry, then pour half into the pot and let it cook for 30 seconds. Add the remaining slurry and adjust salt to taste. If it’s too spicy, you can add a little sugar to tone it down.
- Once the sauce thickens and clings to the tofu, sprinkle with Sichuan pepper and more chopped scallions if desired.
- Serve hot with steamed rice.