Ingredients
2 tablespoons Sichuan peppercorns, divided (see notes)
1/4 cup vegetable oil
1 teaspoon cornstarch
2 teaspoons cold water
1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes
1/4 pound ground beef
3 garlic cloves grated on a microplane grater
1 tablespoon fresh ginger grated on a microplane grater
2 tablespoons fermented chili bean paste (see notes)
2 tablespoons Xiaoxing wine
1 tablespoon dark soy sauce
1/4 cup low sodium chicken stock
1/4 cup roasted chili oil (see notes)
1/4 cup finely sliced scallion greens
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