Tbsp (42g) neutral oil

NutritionSortLoading...
Loading...

¾ lb (340g) regular ground beef

1½ tsp soy sauce

3 Tbsp (60g) Pixian chili bean paste, minced

3 cloves (12g) garlic, minced

2¼ tsp (6g) chili flake

1½ cups (360mL) water

1½ tsp chicken powder

700g (~1½ lb) medium-firm soft tofu, cut into ¾” cubes

1½ Tbsp cornstarch + 3 Tbsp water

1½ tsp (11g) ketchup

2¼ tsp ground Sichuan peppercorn, or to taste (with more for garnish)

4–5 scallions

Select allAdd

Sheldo-style Instructions 1. Brown beef: Heat oil in pan over medium until shimmering. Add ground beef and cook, breaking up with a spatula. Add soy sauce and sautée until beef is deeply browned and crispy, about 5 minutes. 2. Add aromatics: Lower heat to medium-low. Add chili bean paste. Cook, stirring constantly, until bean paste is toasted and oil has turned red, about 2 minutes. Add garlic and chili flake. Cook for 1 minute, or until garlic is fragrant. 3. Cook tofu: Raise heat to medium. Add water and chicken powder. Bring to a simmer, then add tofu. Lower heat to medium-low. From this point on, avoid stirring vigorously. Use back to spatula to gently push tofu to avoid breaking. Simmer 3-5 minutes. 4. Thicken sauce: Raise heat to medium. Stir cornstarch slurry before using. Slowly add slurry in separate additions, stirring and cooking for 30s between each to allow for thickening. Stop when sauce reaches a “bolognese ragu” texture and clings to tofu. 5. Finishing touches: Turn off heat. Add ketchup, ground Sichuan peppercorn, and scallions. Stir to combine, letting residual heat wilt scallions. Serve in a shallow bowl and finish with extra sprinkling of Sichuan peppercorn. Enjoy with hot rice.