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MaPo Tofu (Spicy Bean Curd With Beef)

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MaPo Tofu (Spicy Bean Curd With Beef)

Ingredients

  • 1 teaspoon sichuan peppercorns
  • 1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
  • 2 tablespoons chinese hot bean paste (also called chili bean sauce)
  • 1 tablespoon chinese black-bean paste or sauce
  • 4 tablespoons oyster sauce
  • 2 tablespoons asian chili powder
  • 1 tablespoon cornstarch
  • 1/4 cup peanut oil
  • 4 ounces ground beef
  • 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
  • 2 cloves garlic, minced
  • 1 scallion (white and green parts), thinly sliced on diagonal
  • 1/4 cup shaohsing rice wine
  • 1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)
  • 1/2 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons fresh cilantro, chopped (optional)
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