Mapo Tofu (麻婆豆腐)

Boil a pot of water in a sauce pan. While waiting for water to boil, cut the tofu block into small cubes. When the water boils, gently transfer the tofu cubes into the water and add a pinch of salt. Set the heat to medium. Let the tofu blanch for 1 minute. Afterwards, gently transfer and drain the tofu.

Peel and mince the ginger. Cut the green onions into small pieces and set aside.

Heat a well seasoned wok or small skillet under medium-high heat. When the pot is hot, add the 2 tablespoons of vegetable oil. When the oil is warm, add the 1 teaspoon of Sichuan peppercorns and the dried chili peppers. Fry the Sichuan peppercorns and dried chili peppers for about 20 - 30 seconds until peppercorns and dried chili have turned into a darker color but are not burnt. Take the spices out to a bowl to cool. Leave the oil in the wok. Once the fried Sichuan peppercorns and chili peppers have cooled, use a mortar and pestle to grind them into finer pieces. Set aside.

Heat the same wok with the oil from step 3 under medium-low heat. When the oil is getting warm, add the ground beef and minced ginger. Stir and toss to separate any lumps. When ground beef changes color from pink to whitish and looks a bit dry, add the 1 tablespoon of Pixian Douban and mix together. When red-colored oil comes out, add the 1 teaspoon of light soy sauce, 1/2 teaspoon of sugar, and 1 cup of water (a wok is ideal since the shape of the wok allows the tofu to be mostly immersed in the liquid). Raise the heat to medium.

When the liquid bubbles, add the blanched tofu cubes. Gently stir together until well mixed. Cook the tofu for 5 minutes in the liquid.

While the tofu cooks, mix the 1 tablespoon of corn starch with 2 tablespoons of water to make starch water. When the tofu is done cooking, use a teaspoon to slowly add the starch water one spoon at a time, gently mixing as you go. If there is not much liquid left, you might only need to add 1 teaspoonful of starch water. If liquid still appears thin, pour some more starch water or wait until the liquid thickens a bit. It's important not to over use starch water. The liquid/sauce is NOT supposed to be thick like chowder.

Turn off the heat and transfer everything to a dish/plate with some depth. Sprinkle the ground Sichuan pepper and dried chili peppers on top along with the minced green onion pieces.