Ma–Po Tofu (Spicy Bean Curd with Beef)

Ingredients

• 2 tablespoons chili powder 
• 1 tablespoon cornstarch 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 4 ounces ground beef 
• 1 medium leek white green washed halved lengthwise cut into 1/2-inch slices ( 1/2 cup) ( and pale parts only)
• 1 tablespoon soy sauce light
• 0.5 cup chicken broth low-sodium
• 4 tablespoons oyster sauce 
• 0.3 cup vegetable oil; peanut oil preferred 
• 1 teaspoon peppercorns 
• 1 tablespoon korean black bean paste chinese
• 2 tablespoons korean black bean paste hot chinese (also called chili bean sauce)
• 0.3 cup rice wine 
• 1  spring onion white green thinly sliced ( and parts)
• 1 tablespoon soya sauce dark
• 1.5 pounds spicy tofu soft cut into 1-inch cubes (not silken)

Equipment

• bowl
• frying pan
• whisk
• pot
• wok
• slotted spoon

Directions

1. In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes.
2. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
3. In large pot over moderately high heat, bring 4 cups water to boil.
4. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
5. In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
6. In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
7. In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking.
8. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute.
9. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes.
10. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
11. Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil.
12. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
13. Transfer to serving dish.
14. Sprinkle with Sichuan peppercorn powder and cilantro, if using.
15. Serve immediately.