Mapo Tofu with Ground Beef

Method

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1. 1Cut the tofu into 2 cm cubes. Bring a pot of salted water to a boil, lower to a simmer, add the tofu for 2-3 minutes and drain; this warms it through and helps it hold its shape.
2. 2Toast the Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant, then grind them to a powder.
3. 3Heat the oil in a wok or wide pan over medium-high heat. Add the beef and fry for about 5 minutes, until its liquid has evaporated and it is browned and slightly crisp at the edges.
4. 4Lower the heat to medium, add the doubanjiang (and black beans, if using) and fry for 1 minute until the oil turns red. Add the garlic, ginger and chili and stir for 30 seconds.
5. 5Pour in the stock, soy sauce and sugar and bring to a boil. Slide in the tofu and, instead of stirring, shake the pan or nudge the cubes with the back of a spatula to coat them; simmer gently for 5 minutes.
6. 6Stir the cornstarch mixture again and add it in three additions, gently shaking the pan after each. Take it off the heat once the sauce is glossy and thick enough to cling to the tofu.
7. 7Sprinkle with the ground Sichuan pepper and spring onions. Serve immediately with hot steamed rice.