Instruction

• Add a small pinch of salt and sesame oil to minced beef
• Mix well and set aside
• Mix 1 tablespoon of cornstarch with 2 and ½ tablespoons of water in a small bowl to make water starch
• Cut tofu into square cubes (around 2cms)
• Bring a large amount of water to a boil and then add a pinch of salt
• Slide the tofu in and cook for 1 minute
• Move out and drain
• Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy
• Transfer out beef out and leave the oil in
• Fry doubanjiang for 1 minute over slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma
• Then mix pepper flakes in
• Add water to the seasonings and bring to boil over high fire
• Gently slide the tofu cubes
• Add light soy sauce and beef
• Slow the heat after boiling and then simmer for 6-8 minutes
• Then add chopped garlic greens
• Stir the water starch and then pour half of the mixture to the simmering pot
• Wait for around 30 seconds and then pour the other half
• You can slightly taste the tofu and add pinch of salt if not salty enough
• By the way, if you feel it is too spicy, add some sugar can milder the taste
• But be carefully as the broth is very hot at this point
• Transfer out when almost all the seasonings stick to tofu cubes
• Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using
• Serve immediately with steamed rice