Mapo Doufu (Sichuan Tofu Ground Beef In Red Chile Sauce) - cooking recipe

Ingredients

1 (14 ounce) package firm tofu, drained cut into 1 inch cubes
kosher salt, to taste
1/2 cup sichuan red chili oil (hong you)
6 garlic cloves, minced
6 inches piece ginger, peeled and minced
6 ounces ground beef or 6 ounces ground pork
4 scallions, thinly sliced plus more for garnish
1 red Thai chile, stemmed and minced
2 1/2 tablespoons chinese red chile bean paste (douban jiang)
1 tablespoon chinese fermented black soybeans (dou chi)
1 1/4 cups chicken stock
1 tablespoon sugar
1 tablespoon light soy sauce
1/4 cup cornstarch, mixed with 6 tbsp water
1/4 teaspoon ground sichuan pepper, for garnish
steamed rice, for serving

Preparation

Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute.
Add beef; cook, stirring and breaking up meat, until browned, 4-6 minutes.
Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
Add sugar and soy. Cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture. Cook until sauce has thickened, about 2 minutes more.
Transfer to a dish and garnish with scallions and pepper. Serve with rice.