• 1 pack of AFC Organic Tofu (Choose from 3 different textures: Firm, Medium or Soft) cut into 1/4-inch cubes
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon crushed Sichuan peppercorns
  • 1/4 pound lean ground beef
  • 2 tablespoons minced leek or scallion (white and green parts only)
  • 1 teaspoon minced ginger root
  • 1/4 cup broadbean paste (a fermented, reddish-brown condiment available at Asian markets)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine
  • 1/4 teaspoon salt (optional)
  • 1/2 teaspoon sugar
  • 1/2 cup water


  1. Heat the oil in a wok/pan over high heat.
  2. When the oil is hot, add the Sichuan peppercorns and cook for a few seconds, until some of the pop and crackle.
  3. Remove the wok/pan from the heat; use a spoon to remove and discard the peppercorns.
  4. Return the wok/pan to high heat; when the oil is hot, add the beef, breaking it into small pieces and stirring for a minute or two, until it begins to brown.
  5. Add the following ingredients in order, stirring for 1 minute between each addition: leek or scallion and ginger, broadbean paste, soy sauce, rice wine, salt (if desired) and sugar.
  6. Then add the water, reduce the heat to medium and cook for 4-5 minutes; the mixture will bubble at the edges.
  7. Add the tofu and increase the heat to high; cook, stirring for 2-3 minutes.
  8. Remove from the heat.
  9. Serve immediately.

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