Ingredients
2 blocks of soft tofu (about 400 g / 14 oz total), 100 g (about 3.5 oz) lean beef, 50 g (about 1.75 oz) garlic chives, 15 g (about 1 tablespoon) broth or water.
Seasonings
100 g vegetable oil, 50 g Sichuan Pixian broad bean paste, 8 g chili powder, 8 g soy sauce, 20 g Shaoxing wine, 20 g Sichuan fermented black beans, 20 g cornstarch slurry, 1 g Sichuan peppercorn powder, 8 g MSG, 10 g scallion, 10 g ginger.
Instructions
1. Finely chop the beef; mince the fermented black beans; mince the scallions and ginger; split the garlic chives lengthwise and cut into segments; cut the tofu into 1.5 cm (about 1/2 inch) cubes and soak in boiling water.
2. Heat oil in a wok until hot, first add the beef and dry-fry until the moisture evaporates, then add the broad bean paste, scallions, minced ginger, and fermented black beans, stir-frying until fragrant and crisp. Next, add the chili powder and stir-fry until the color deepens, then pour in broth, soy sauce, and cooking wine. Add the tofu and simmer over low heat until it absorbs the flavors. Stir in MSG, thicken with a cornstarch slurry, sprinkle with garlic sprouts and Sichuan peppercorn powder, then transfer to a plate and serve.