Ma–Po Tofu (Spicy Bean Curd with Beef) Recipe | Epicurious.com
"This spicy Sichuan dish gets its layers of flavor from two different types of heat: fiery chiles and mildly numbing Sichuan peppercorns...."
INGREDIENTS
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1 teaspoon Sichuan peppercorns
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1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
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2 tablespoons Chinese hot bean paste (also called chili bean sauce)*
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1 tablespoon Chinese black-bean paste or sauce*
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4 tablespoons oyster sauce
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2 tablespoons Asian chili powder*
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1 tablespoon cornstarch
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1/4 cup peanut oil
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4 ounces ground beef
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1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
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2 cloves garlic, minced
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1 scallion (white and green parts), thinly sliced on diagonal
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1/4 cup Shaohsing rice wine
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1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)
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1/2 cup chicken stock or low-sodium chicken broth
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1 tablespoon light soy sauce
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1 tablespoon dark soy sauce
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2 tablespoons fresh cilantro, chopped (optional)
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