Prep 20 mins
Cook 20 mins
This recipe is from a restaurant in Chengdu, Sichuan, China.
- 1 (14 ounce) package firm tofu, drained cut into 1 inch cubes
- kosher salt, to taste
- 1⁄2 cup sichuan red chili oil (hong you)
- 6 garlic cloves, minced
- 6 inches piece ginger, peeled and minced
- 6 ounces ground beef or 6 ounces ground pork
- 4 scallions, thinly sliced plus more for garnish
- 1 red Thai chile, stemmed and minced
- 2 1⁄2 tablespoons chinese red chile bean paste (douban jiang)
- 1 tablespoon chinese fermented black soybeans (dou chi)
- 1 1⁄4 cups chicken stock
- 1 tablespoon sugar
- 1 tablespoon light soy sauce
- 1⁄4 cup cornstarch, mixed with 6 tbsp water
- 1⁄4 teaspoon ground sichuan pepper, for garnish
- steamed rice, for serving
- Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
- Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute.
- Add beef; cook, stirring and breaking up meat, until browned, 4–6 minutes.
- Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
- Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
- Add sugar and soy. Cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture. Cook until sauce has thickened, about 2 minutes more.
- Transfer to a dish and garnish with scallions and pepper. Serve with rice.