Step 1
Rinse the tofu gently under cold water and cut it into medium-sized cubes.
Step 2
Boil water in a saucepan, add tofu cubes, and simmer for 5 minutes to firm up their texture. Drain and set aside.
Step 3
Heat a pan over medium heat and add chili oil. Toast the Sichuan peppercorns for 30 seconds until aromatic.
Step 4
Add minced garlic, ginger, and chopped spring onion whites to the pan. Sauté for 2 minutes.
Step 5
Add ground beef and cook until browned. Stir in fermented bean paste and cook for another 2 minutes.
Step 6
Pour in soy sauce and 1/2 cup water. Stir well and bring to a simmer.
Step 7
Gently add the tofu cubes to the sauce. Simmer on low heat for 10 minutes, allowing flavors to infuse.
Step 8
Mix 1 tsp of cornstarch with 2 tbsp of water and add to the pan to slightly thicken the sauce.
Step 9
Sprinkle with spring onion greens and adjust salt if needed. Simmer for another 2 minutes.
Step 10
Serve hot over steamed rice.
Step 11
Garnish with extra chili oil or toasted peppercorn if desired.
