AT A GLANCE
|01||Cook tofu in a saucepan of simmering water over medium heat until warmed through (5 minutes), drain well and set aside.|
|02||Meanwhile, combine stock, Shaoxing wine and soy sauce in a jug and set aside.|
|03||Combine hot chilli broad bean paste, fermented soy beans and chilli powder in a bowl and set aside.|
|04||Mix cornflour with 1 tsp water in a small bowl to form a paste and set aside.|
|05||Heat oil in a large frying pan over high heat. Add beef and stir-fry until browned (2-3 minutes). Add bean paste mixture and crushed Sichuan pepper and stir-fry until starting to caramelise (1-2 minutes). Reduce heat to medium, add garlic and ginger and stir to combine (1-2 minutes). Add tofu, then stock mixture and bring to the simmer. Carefully stir in cornflour paste and sugar, bring to the simmer and simmer until sauce thickens (3-4 minutes). Stir in chives, divide among serving bowls, scatter with extra Sichuan pepper and serve hot with steamed rice.|
Note Shaoxing wine, hot chilli broad bean paste (also known as doubanjiang) and fermented soy beans (aka black beans) are available from Asian grocers. If hot chilli broad bean paste is unavailable, substitute chilli soy bean paste.