Mapo Tofu with Ground Beef and Black Bean Sauce

Prepare the tofu: Gently drain the silken tofu and cut it into 1-inch cubes. Optionally, gently warm the tofu in lightly salted simmering water for a few minutes to help it hold its shape better during cooking. Remove and set aside.

Toast and grind Sichuan peppercorns: In a dry pan, toast the Sichuan peppercorns over medium heat for 1-2 minutes until fragrant. Let cool slightly and grind using a spice grinder or mortar and pestle.

Make cornstarch slurry: In a small bowl, whisk together cornstarch and water until smooth.

Cook the ground beef: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through.

Add aromatics and chili paste: Add minced garlic and ginger to the pan and cook for about 30 seconds, until fragrant. Stir in the fermented black bean sauce and chili bean paste and cook for another minute, stirring constantly, until fragrant and the oil turns red.

Add broth and seasoning: Pour in chicken broth, soy sauce, and sugar. Bring to a simmer.

Add tofu: Gently add the tofu cubes to the pan, being careful not to break them. Gently stir to coat with the sauce.

Thicken the sauce: Slowly pour in the cornstarch slurry while stirring gently. Cook until the sauce has thickened, about 1-2 minutes.

Finish and serve: Stir in most of the ground Sichuan peppercorns (reserve some for garnish). Gently stir to combine. Garnish with chopped green onions and the remaining Sichuan peppercorns. Serve immediately over hot cooked rice.