Ingredients

Step 1

Cut the tofu into even cubes of 1.5 centimeters. Northern or firm tofu is ideal because it is easier to keep intact. Chop the leek, and peel and mince the ginger and garlic.

Step 2

Half fill a wok with water, turn on the heat, and pour in the tofu cubes when the water is boiling. Boil the tofu cubes for 1 or 2 minutes and then pick them out. Put them into cold water and set them aside.

Step 3

Pour out the water and place the wok over a high heat. Add cooking oil. When the oil is heated, add Sichuan peppercorns and remove them after 10 seconds. Add the chopped leek, ginger, garlic, and the minced meat. Stir-fry them together on a high heat until the meat becomes brown. Add the bean paste and soy sauce, stir-fry for another minute, add water as needed. You now have mapo sauce.

Step 4

Drain the tofu cubes and pour them into the wok when the mapo sauce is boiling. Stir-fry gently so that the tofu cubes don't break apart. Add salt and white sugar to taste. Boil for about 5 minutes, and make sure to cover everything in the seasoned sauce.

Step 5

Pour in dissolved cornstarch and stir well for 20 seconds until it becomes slightly sticky. Drizzle chili oil and sesame oil on the tofu. Then, transfer the tofu to a plate, sprinkle sliced spring onions over the dish, and enjoy.

(China Daily European Weekly 09/05/2015 page27)