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

• 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

1. 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.
2. 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.
3. Add beef; cook, stirring and breaking up meat, until browned, 4-6 minutes.
4. Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
5. Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
6. 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.
7. Transfer to a dish and garnish with scallions and pepper. Serve with rice.

firm tofu, kosher salt, sichuan red chili oil, garlic, ginger, ground beef, scallions, red thai chile, chinese red chile bean, chinese fermented black soybeans, chicken stock, sugar, soy sauce, cornstarch, ground sichuan pepper, rice

Taken from www.food.com/recipe/mapo-doufu-sichuan-tofu-ground-beef-in-red-chile-sauce-497665 (may not work)