Mapo Tofu

Poach tofu: Slice tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying the rest of the dish.

Stir-fry beef or pork: Heat a wok or large heavy skillet over high heat until hot and add cooking oil, swirling to coat. Add meat and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic, ginger, and green onion and stir-fry over moderate heat until very fragrant.

Add the sauces: hot bean paste, cooking oil, cooking wine, water or chicken broth, soy sauce, sugar add to meat, and bring to a simmer. Drain tofu in a large sieve and slide into the sauce, stirring gently.

Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with cayenne pepper oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion.

Enjoy!