I make this for lunch more than dinner, and it’s a tasty and quick meal.
Mechanic
Toast the whole Sichuan peppercorns first, then grind with the chilies and paprika. Adding soy along the edge of a hot wok caramelizes it before it hits the meat. Add tofu last and stir minimally; it breaks up easily.
Ingredients
Spice powder
- 2–3 teaspoons Sichuan peppercorns, whole
- 4–5 dried red chilies, chopped
- 1 tablespoon sweet paprika
Base
- 2 tablespoons neutral oil
- 1 cm piece fresh ginger, julienned
- 2 cloves garlic, thinly sliced
- 2 green onions, cut into ½ cm pieces (dark greens reserved for garnish)
- 30 ml (2 tablespoons) sake
- 30 ml (2 tablespoons) mirin
- 15 ml (1 tablespoon) light soy sauce
Protein
- 120 g ground beef (precooked or fresh)
- 60 ml low-sodium chicken stock, dashi, or water
- 680 g silken tofu (medium-firm), cut into 1.5 cm cubes
- 1 teaspoon cornstarch + 1 tablespoon cold water, combined into a slurry
Method
Toast Sichuan peppercorns in a dry pan until fragrant and slightly darkened, about 2 minutes. Cool, then grind with the chilies and paprika to a medium powder.
Heat oil in a wok over medium-high. Add ginger, then garlic, then green onion whites. Cook until fragrant, about 2 minutes. Add the spice powder and stir briefly.
Drizzle soy along the wok edge. Add sake and mirin. Add beef and break up; stir to combine.
Add stock until the mixture is slightly soupy. Simmer 3–5 minutes. Pour in cornstarch slurry and let thicken.
Taste and adjust salt. Add tofu gently and fold in; heat through without mashing.
To serve
Over steamed rice, topped with green onion greens and chili oil.
Equipment
- Medium to large carbon steel wok (not non-stick)
Notes
- For a properly numbing version, use up to 2–3 tablespoons of peppercorns.
- Adapted toward Sichuan flavour from Kenji López-Alt’s “The Wok.”
- Pre-cooked frozen mince works well: add directly from frozen and break up as it heats.