麻婆豆腐

Instructions

1. 1 Gently slide the tofu cubes into a pot of salted simmering water and let them poach for three minutes. This firms up the tofu so it holds its shape during cooking. Drain carefully and set aside on a plate.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. Add the ground beef and cook, breaking it into very fine crumbles with the edge of your spatula, until well-browned and crispy, about five minutes.
3. 3 Reduce the heat to medium and push the beef to one side. Add the doubanjiang and chopped fermented black beans to the open space, frying them in the oil for about one minute until the oil turns a deep red colour.
4. 4 Add the minced garlic, ginger, and scallion whites to the wok. Stir everything together and cook for thirty seconds until highly fragrant, being careful not to let the garlic burn at the edges of the pan.
5. 5 Pour in the broth, soy sauce, and sugar, then bring to a gentle simmer. Carefully slide the poached tofu cubes into the sauce, spooning the liquid over the top rather than stirring, to avoid breaking the delicate cubes.
6. 6 Simmer uncovered for five minutes to allow the tofu to absorb the flavours of the sauce. Give the cornstarch slurry a stir and drizzle it into the wok in a thin stream while gently swirling the pan to thicken the sauce.
7. 7 Sprinkle the ground Sichuan peppercorn generously over the surface, followed by the sliced scallion greens. Serve immediately in a deep bowl alongside steamed jasmine rice to soak up the fiery, numbing sauce.