300g of Evergreen's Silken tofu
150g minced beef
½ tbsp Sichuan peppercorn
1 ½ tbsp doubanjiang
4 medium-sized cloves of garlic
2 tbsp ginger
½ cup chicken stock
½ tbsp light soy sauce
1 tsp sesame oil to taste
MSG to taste
Spring onion
½ tbsp cornstarch in a slurry
Step 1
Toast peppercorns for a minute over medium-low flame until fragrant ensuring the peppercorn doesn't burn.
Step 2
Mince the garlic, ginger, and doubanjiang (if chunky) separately and set aside.
Step 3
Add 4 tbsp of oil to a pan and let it rise to temperature over medium-high. Fry mince for 4 minutes or until well done and set aside.
Step 4
Turn the stove off, add another 3 tbsp of oil and add doubanjiang to the pan and ensure the paste does not burn. Switch to a medium-low flame and fry for a minute and a half.
Step 5
Add in aromatics and Sichuan peppercorns and fry for an additional minute and a half.
Step 6
Reintroduce mince and incorporate it with the doubanjiang.
Step 7
Add in stock then tofu and let simmer for 6-7 minutes.
Step 8
Add cornstarch slurry and allow to thicken.
Step 9
Finish with soy sauce, sesame oil, and MSG to taste.
Step 10
Garnish with spring onion and additional peppercorn.
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