SPICY TOFU WITH BEEF AND SZECHUAN PEPPERCORNS
Stir-fries cook very quickly: Be sure to have all the ingredients set up beside the stove. Serve with rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Bring a kettle of water to a rolling boil. Meanwhile, cut tofu into 1/2-inch cubes, and put into a bowl. Remove kettle from heat; when boiling subsides, pour water over tofu to cover. Let stand for 15 minutes, then drain in a sieve or colander. Transfer tofu to a bowl; set near stove. Measure out 1 1/3 cups water from kettle for sauce, and set next to tofu.
- In a large wok or skillet, toast peppercorns over medium heat for 2 to 3 minutes, until richly fragrant and slightly darkened (you may see a wisp of smoke). Let cool, then pound with a mortar and pestle or grind in a spice grinder. Set aside.
- Heat oil in wok or skillet over high heat. Add ground meat, stirring and mashing into small pieces, until crumbly and cooked through, about 2 minutes. Add ginger, chile flakes, black beans, and chile bean sauce. Cook for about 2 minutes, stirring constantly, until beef is reddish brown and oil is slightly red. Add sugar and soy sauce, stir to combine, and add tofu. Gently stir or give wok a shake to combine without breaking up tofu too much.
- Pour in reserved water, and bring to a vigorous simmer. Cook until tofu absorbs flavors of sauce, about 3 minutes.
- Taste sauce, and add a pinch of salt and a pinch of sugar, if needed. Add green onions; stir to combine. Stir in cornstarch, then add enough to mixture to thicken sauce. (Traditionally, the sauce should be more soupy than gravy-like.) Sprinkle in the ground peppercorns, give mixture one last stir, and transfer to a serving bowl. Serve immediately with rice.
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Ashik Modon
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes that don't require a lot of ingredients or steps.
Shahmir Bablo
[email protected]I'm not sure what went wrong, but my dish turned out bland. I think I might have used the wrong type of tofu.
Monisha Richard
[email protected]This dish is not for the faint of heart. It's definitely spicy, but in a good way.
Hossain khan
[email protected]I would recommend using high-quality ingredients for this dish. It really makes a difference in the flavor.
Aiman Waqar Waqar
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
Star Bugti
[email protected]I'm always looking for new and exciting Szechuan recipes. This one definitely fits the bill. It's flavorful, spicy, and has a unique numbing sensation from the Szechuan peppercorns.
Albi Amede
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it without complaint.
Shahadat Hussain Shahed
[email protected]This recipe is a great way to use up leftover beef. I had some leftover steak and it worked perfectly in this dish.
Zahid Qamar
[email protected]I'm not a big fan of tofu, but I really enjoyed this dish. The tofu was so well-cooked that it had a meaty texture.
Patricia Sambo
[email protected]This dish is definitely a crowd-pleaser. I served it at a dinner party and everyone loved it.
Sami Dlamini
[email protected]The sauce was flavorful and had just the right amount of heat. I especially liked the hint of sweetness from the honey.
Ravi Mager
[email protected]The tofu was perfectly cooked. It was crispy on the outside and tender on the inside.
Enrique Gavarrete
[email protected]I love the numbing sensation of the Szechuan peppercorns. It really adds a unique dimension to the dish.
Miliam Mutizha
[email protected]The recipe was easy to follow and the ingredients were easy to find. I was surprised at how quickly it came together and how delicious it turned out. This is definitely a dish that I will be making again and again.
Uweshetwobeladybhokhe Bianca
[email protected]This dish was an absolute delight! The combination of spicy tofu, tender beef, and aromatic Szechuan peppercorns created a symphony of flavors that tantalized my taste buds. I highly recommend it to anyone who loves Szechuan cuisine or is looking for