Peppery Hot Beancurd

• 4 1/2 oz soft beancurd
• 6 oz lean beef
• 3 spring onions, chopped
• 3 T oil
• 3 Cloves Garlic
• Seasoning/Sauce
• 1 t grated, fresh ginger
• 1 T fermented black beans
• 2 pickled red chillies, chipped
• 2 T soy sauce
• 2 t hot bean paste
• 1/2 t salt
• 1.5 t sugar
• 1/2 t sichuan peppercorns
• 1 C BF stock
• 1 T cornstarch

1. Cut the beancurd into cubes and set aside. Very finely mince the beef, and finely chop the spring onion.
2. Heat the oil in a wok, and stir-fry the beef, spring onions, and garlic until half cooked.
3. Add ginger, black beans, chillies, soy sauce and hot bean paste and stir-fry together for about 1 1/2 minutes, then add the remaining seasoning/sauce ingredients, except the cornflour, and bring to a boil. Slide in the beancurd and simmer for about 5 minutes over gentle heat, carefully stir in the cornflour mixed with a little cold water, simmering gently until thickened.
4. For extra flavor, sprinkle on some flaked red chilli and a little crushed Sichuan pepper just before serving.

beancurd, lean beef, spring onions, t oil, garlic, sauce, fresh ginger, t, red chillies, t, salt, sugar, peppercorns, stock, t

Taken from www.epicurious.com/recipes/member/views/peppery-hot-beancurd-52233011 (may not work)