Mapo Tofu

• 1 ½ tsp Sichuan peppercorns, toasted (see note)
• 200g ground beef
• 2 tsp soy sauce
• 5 cloves garlic, finely chopped
• 2-inch piece ginger, finely chopped
• ½ tsp ground black pepper
• 2 Tbsp spicy broad bean paste (see note)
• 1 Tbsp Chinese black beans, rinsed and roughly chopped (see note)
• 1 cup chicken stock or pork stock, UNSALTED, or water
• 2 Tbsp Chinese cooking wine (optional)
• 1 ½ tsp sugar
• 1 Tbsp cornstarch
• 350g smooth soft tofu, 1-inch cubes (see note)
• 1 Green onions, chopped
• Chili oil (optional, see note)

Notes: 

• Sichuan peppercorns: You can buy these at Chinese grocery stores. They come in green and red varieties, either will work, but I prefer red. These peppercorns give a unique aroma and also a tongue-numbing sensation. Some people like a little numbness, others like a lot. To be safe, the amount I provided for this recipe is quite mild, so feel free to add more if you like a lot of numbness! 
• Spicy broad bean paste: Called "douban jiang" or "toban djan", the brand I showed in the video is available at Chinese grocery stores, and it was the only one my store carried at the time, but try googling some images of other brands as well, and keep it handy at the store as some brands don't have any English on the label.
• Chinese black beans: These are actually fermented soy beans and they are available at any Chinese grocery stores, they come in small bags or in bigger tubs. 
• Choosing the right tofu: You want it smooth and soft, but not so soft that it will fall apart in the dish. So I don't go with soft or silken tofu, although you can...just be very gentle with it. The one I use is referred to as "smooth tofu" but you can also get one that's labeled "traditional tofu". There is no "firmness" designation on this kind of tofu because for Chinese people it's sort of the the standard, all-purpose, "regular" tofu if you will. It is slightly softer than "medium" tofu but firmer than "soft." You will want to look for this at a Chinese grocery store where they have lots of tofu options, as you likely won't find this kind of tofu at a Western supermarket. Definitely not firm tofu for this dish though!
• Chili oil: You can buy chili oil but it is also very easy to make. Take any kind of spicy dried chilies (I use Thai dried chilies) and grind it into a powder. Add the chilies into a small pot and add in neutral-flavoured cooking oil (add as much oil as you want, the more oil you add, the less spicy it will be—I do about 1 Tbsp chili powder to ¼ oil). Gently heat the oil over medium-low heat, stirring frequently, until the chilies turn a little darker and smell smokey, and the oil is nice and red. Strain the oil through a fine mesh strainer. Keep in the fridge to prevent it from going rancid.

Ingredients and Kitchen Tools I Use