1 block soft but not silken tofu, cut into 1 inch cubes
4 oz ground beef (85% or 90% lean) or pork
3 Tbsp chili bean paste
1 tsp Sichuan peppercorns, toasted and ground or crushed (more or less depending on your tastes)
Dried whole chilis (optional, how much is up to you)
1 Tbsp fermented black beans (optional), rinsed
1 Tbsp soy sauce
1 Tbsp rice wine
3 slices of ginger
4 green onions, sliced in half lengthwise then cut into 3 inch sections separating the white part from the green part (you add them at different times, reserve some of the green parts to garnish on top)
2 cloves garlic, minced or pressed
1/4 tsp white pepper
1/2 tsp brown sugar
1/4 C chicken stock
1 Tbsp oil
1 Tbsp cornstarch mixed with 2 Tbsp water
Salt to taste
If you are using ground beef, brown it first, then drain it of the rendered fat because otherwise the dish will be a little too greasy. Heat 2 tsp of vegetable oil in a wok or skillet over medium high heat. Add the ground beef and cook until the beef is browned and the fat has rendered. Transfer the beef to a sieve to drain the fat and set aside. If you're using ground pork, no need to brown it first.
In the now cleared wok or skillet, heat 1 Tbsp of vegetable oil over medium high heat. Add the ginger slices, white part of the green onion, and ground Sichuan peppercorns and cook until fragrant about 30 seconds to a minute. Add the ground beef that you cooked earlier (or the raw ground pork if you're using that), the chili bean paste, garlic, fermented black beans (if using), soy sauce, rice wine, white pepper, and sugar, and cook for another minute or two. Then add the tofu, green part of the green onions, chicken stock and simmer for about 15 minutes, stir occasionally and carefully so you don't break up the delicate tofu. Meanwhile mix the cornstarch with some water in a small bowl and set aside. After simmering, add the cornstarch slurry and bring up to a simmer again and cook until thickened.
Garnish with chopped green onions and serve with white rice.
