Tofu and Leek Stir-Fry with Ground Beef |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Sichuan peppercorns are officially banned from import because they come from a plant that is susceptible to citrus canker. Although there's no substitute for their woodsy citrus flavor, the recipe is delicious without them. Active time: 30 min Start to finish: 30 min Ingredients:
2 baby leeks (1/2 lb total; white and pale green parts only), cut diagonally into 1/8-inch-thick slices |
10 oz soft or firm tofu (not silken or extra-firm), drained and cut into 1/2-inch cubes |
1 tablespoon peanut oil |
1/4 lb ground beef |
1 teaspoon chinese rice wine (preferably shaoxing) or medium-dry sherry |
1 teaspoon dark soy sauce |
1/2 tablespoon chinese chile bean sauce or paste |
1 teaspoon minced peeled fresh ginger |
1 teaspoon mild pure chile powder |
1/2 teaspoon chinese fermented black beans, soaked in water 10 minutes and drained |
1/4 cup chicken broth |
1/2 teaspoon potato starch or cornstarch mixed with 2 teaspoons cold water |
accompaniment: white rice |
garnish: 1/2 teaspoon sichuan peppercorns, toasted and ground with a mortar and pestle |
Directions:
1. Wash leeks in a bowl of cold water, then lift out and drain well.
2. Dissolve 1/2 teaspoon salt in 2 cups hot water in a medium bowl, and add tofu. Soak 5 minutes, then drain in a sieve.
3. Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling wok to coat, and heat until it begins to smoke. Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.
4. Add chile bean sauce and stir-fry until fragrant, about 15 seconds. Add ginger, chile powder, and black beans and stir-fry until fragrant, about 30 seconds. Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.
5. Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes. Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about 1 minute.
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