300g silken tofu
100g minced beef
1 tbls yellow bean sauce
1 tbls dark soy sauce
1 tsp hot chilli powder
1/2 cup chicken stock
3 cloves garlic, finely chopped
1.5 tsp cornflour, blended with a small amount water
1-2 spring onions, sliced
1/2 tbls Sichuan peppercorns, roasted and ground
Heat 1 tbls oil and fry beef 2 minutes, breaking into tiny pieces.
Add bean sauce and soy sauce – stir 1 minute.
Add chilli powder – stir 30 seconds.
Add stock and tofu – cook 3 minutes, breaking tofu into chunks.
Add garlic and spring onion, thicken with cornflour and cook 1 minute.
Remove from heat and stir through peppercorns before serving.
Inspired by Zhongfang at Puzhou Changuan eatery in Songpan, Sichuan.