Ingredients
-
1
-
1/4
-
2
-
2
-
2
-
12 1/3
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Garlic, Spicy Bean Paste, Chili Powder, Soy Sauce, Black Bean Garlic Sauce and (optionally) Meat. |
|
2
Done
|
Cut the Tofu Into 1/2 to 3/4-Inch Cubes. |
|
3
Done
|
Heat a Wok or Large Skillet Over High Heat and Add the Vegetable and Chili Oil. |
|
4
Done
|
When the Oil Is Very Hot and Starting to Smoke, Add the Ground Meat or Seasoning Mixture and Stir-Fry For 2-3 Minutes With Meat, 30-60 Seconds Without. |
|
5
Done
|
Add the Leek and Cook For an Additional 2-3 Minutes. |
|
6
Done
|
Stir the Cornstarch Into the Broth and Add to the Wok Along With the Tofu. Stir Gently Until Thoroughly Combined. |
|
7
Done
|
Lower the Heat and Simmer For 3-4 Minutes. |
|
8
Done
|
Turn Off the Heat. Add in the Ground Szechuan Peppercorns, Stir Gently, and Allow to Cook in the Residual Heat For Another 1-2 Minutes. |
|
9
Done
|
Serve Hot Over White Rice. |
