Serves 2
250g firm tofu
100g ground beef or pork
1 tbsp peanut oil (or other neutral oil)
1 - 2 tablespoons doubanjiang (broad bean paste) [1]
1.5 cups of water or Chinese chicken stock [2]
2 - 3 large green onions cut into inch-long pieces
.25 - 1 tbsp ground Sichuan peppercorn, depending on strength
2 tbsp cornstarch slurry
2 cloves minced garlic (optional)
.25 tbsp grated ginger (optional)
Salt and sugar, for seasoning
Sichuan red chili oil, to serve [3]
[1] Quality, flavor, and saltiness of doubanjiang can vary greatly. The best kind is fermented for years and has a thicker consistency. Taste your doubanjiang by itself to determine how salty it is before adding.
[2] Doubanjiang should be the main flavor of the dish, but if it's too spicy you can offset it with stock. Chinese bouillon powder is quite salty, so prepare it separately and taste before adding. Homemade clear Chinese chicken stock will also work well.
[3] Ideally homemade!
Bring a pot of water to a light simmer and season with salt. Cut tofu into large cubes and transfer to water.