Ingredients
Instructions
Prep ahead
- cube soft tofu; blanch 1 min in salted water, drain.
- rinse 1 c rice; begin steaming.
- measure 2 tbsp doubanjiang, 1 tbsp fermented black beans, Ā½ tsp ground sichuan pepper.
- mince 4 oz ground beef, garlic, and ginger; slice scallions.
Cooking steps
Heat 1 tbsp oil in wok; brown beef 2 min.
Add doubanjiang, black beans, garlic, ginger; fry 30 sec until red oil forms.
Splash 1 c broth; slide tofu in; simmer gently 3 min.
Stir 1 tsp cornstarch slurry; boil 30 sec to thicken. drizzle chili oil; dust sichuan pepper.
Sprinkle scallions; serve over hot rice.
(active time ā 12 min | total ā 25 min)