Mapo Tofu

I had never heard of this dish until I came across a post describing it on Serious Eats (which, in case you can't tell, is rapidly becoming my favorite food/recipe blog.) This is a powerfully spicy stew of sorts that is a classic in the Szechuan province of China. While there is plenty of tofu, a small amount of ground beef is also present, which provides some nice texture but doesn't overwhelm the dish with meat.

Szechuan peppercorns were a new ingredient for me, and they are unlike any ingredient I've ever encountered. They have an unusual red and black shape with a distict smell and flavor. They truly make this dish, and since they have no substitute I can think of, make the effort to find them. I went to my local 99 Ranch to find them.

Ingredients

• 2 tablespoons Szechuan peppercorns, divided
• 1/4 cup vegetable oil
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• 1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes
• 1/4 pound ground beef
• 3 garlic cloves grated on a microplane grater
• 1 tablespoon fresh ginger grated on a microplane grater
• 2 tablespoons fermented chili bean paste (see note)
• 2 tablespoons Xiaoxing wine
• 1 tablespoon dark soy sauce
• 1/4 cup low-sodium chicken stock
• 1/4 cup roasted chili oil

Instructions

1. Heat half of Szechuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle (or spice grinder). Pound/grind until finely ground and set aside.
2. Add remaining Szechuan peppercorns and vegetable oil to wok. Heat over medium high heat until lightly sizzling, about 1 1/2 minutes. Pick up peppercorns with a wire mesh skimmer and discard, leaving oil in pan.
3. Combine corn starch and cold water in a small bowl and mix with a fork until homogenous. Bring a medium saucepan of water to a boil over high heat and add tofu. Cook for 1 minute. Drain in a colander, being careful not to break up the tofu.
4. Heat oil in wok over high heat until smoking. Add beef and cook, stirring constantly for 1 minute. 
5. Add garlic and ginger and cook until fragrant, about 15 seconds. 
6. Add chili-bean paste, wine, soy sauce, and chicken stock and bring to a boil. 
7. Pour in corn starch mixture and cook for 30 seconds until thickened. 
8. Add tofu and carefully fold in, being careful not to break it up too much. Stir in chili oil and simmer for 30 seconds longer. Transfer immediately to a serving bowl and sprinkle with remaining toasted ground Sichuan pepper. Serve immediately with white rice.

Serves 2-4. Eat it hot.