This spicy Sichuan dish gets its layers of flavor from two different types of heat: fiery chiles and mildly numbing Sichuan peppercorns.

　　

Ingredients

Makes 4 portions

　　1 teaspoon Sichuan peppercorns

　　1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes

　　2 tablespoons Chinese hot bean paste (also called chili bean sauce)*

　　1 tablespoon Chinese black-bean paste or sauce*

　　4 tablespoons oyster sauce

　　2 tablespoons Asian chili powder*

　　1 tablespoon cornstarch

　　1/4 cup peanut oil

　　4 ounces ground beef

　　1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)

　　2 cloves garlic, minced

　　1 scallion (white and green parts), thinly sliced on diagonal

　　1/4 cup Shaohsing rice wine

　　1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)

　　1/2 cup chicken stock or low-sodium chicken broth

　　1 tablespoon light soy sauce

　　1 tablespoon dark soy sauce

　　2 tablespoons fresh cilantro, chopped (optional)

　　*Available at Asian markets and in the Asian section of some supermarkets

　　

Step 1

In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.

　　

Step 2

In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.

　　

Step 3

In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.

　　

Step 4

In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.

　　

Step 5

In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.

　　

Step 6

Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.

　　

Step 7

Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.