VR Cookbook

DIRECTIONS Place peppercorns in small bowl and microwave 15 to 30 seconds. Let cool

INGREDIENTS 1 tablespoon Sichuan peppercorns 12 scallions 28 ounces soft tofu, cut into 1/2-inch cubes 2 cups chicken broth 9 garlic cloves, peeled 1 (3-inch) piece ginger, peeled and cut into 1/4-inch rounds ⅓ cup Asian broad-bean chili paste 1 tablespoon fermented black beans 6 tablespoons vegetable oil 1 tablespoon Sichuan chili powder 8 ounces 85 percent lean ground beef 2 tablespoons hoisin sauce 2 teaspoons toasted sesame oil 2 tablespoons water 1 tablespoon cornstarch Mapo Tofu (Sichuan Braised Tofu with Beef) by Audra Steiner and Steve Ritter

1.

completely, grind in spice grinder or mortar and pestle (you should have 1 1/2 teaspoons). Using side of chef’s knife, lightly crush white parts of scallions, then cut scallions into 1-inch pieces. Place tofu, broth, and scallions in large bowl and microwave, covered, until steaming, 5 to 7 minutes. Let stand while preparing remaining ingredients. 2. Process garlic, ginger, chili paste, and black beans in food processor until coarse paste forms, 1-2 min, scraping down sides of bowl as needed. Add 1/4 cup vegetable oil, chili powder, and 1 tsp peppercorns and continue to process until smooth paste forms, 1- 2 min longer. Transfer spice paste to bowl. 3. Heat 1 TBSP vegetable oil and beef in large saucepan over medium heat; cook, breaking up meat with wooden spoon, until meat just begins to brown, 5-7 min. Transfer beef to bowl. 4. Add remaining 1 TBSP vegetable oil and spice paste to now-empty saucepan and cook, stirring frequently, until paste darkens and oil begins to separate from paste, 2-3 min Gently pour tofu with broth into saucepan, hoisin, sesame oil, and beef. Cook, stirring gently and frequently, until dish comes to simmer, 2- 3 min. Whisk water and cornstarch together in small bowl. Add cornstarch mixture to saucepan and continue to cook, stirring frequently, until thickened, 2-3 min longer. Transfer to serving dish, sprinkle with 5.