Ma po doufu recipe | Gourmet Traveller

Ingredients

• 600 gm tofu, cut into 3cm cubes
• 150 ml chicken stock
• 1 tbsp Shaoxing wine (see note)
• 2 tsp soy sauce
• 3½ tbsp hot chilli broad bean paste (see note)
• 2 tsp fermented soy beans (see note), finely chopped
• Pinch of chilli powder, or to taste
• 1 tsp cornflour
• 60 ml vegetable oil (¼ cup)
• 150 gm minced beef
• 2 tsp Sichuan peppercorns, plus extra (optional), dry-roasted until fragrant (20-30 seconds), crushed in a mortar and pestle, to serve
• 3 garlic cloves, finely chopped
• 10 gm ginger, finely chopped (2cm piece)
• 1 tsp caster sugar
• ½ bunch garlic chives, cut into 3cm batons
• To serve: steamed rice