Spicy Tofu with Beef and Szechuan Peppercorns
Bold Szechuan tofu with ground beef, fermented black beans, and toasted peppercorns. Easy tips for texture, spice control, storage, and swaps.
Submitted by: Kate from 37 Cooks
- Toast and grind Sichuan peppercorns for aroma, but add them at the end to preserve their numbing aroma.
- Brown the beef, add aromatics and sauces, then gently stir in tofu and simmer in hot water so tofu absorbs flavor without falling apart.
- Finish with a cornstarch slurry to slightly thicken the sauce, taste and adjust salt or sugar, and serve immediately over rice.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What type of tofu should I use?
Medium or firm tofu works best. Press it 15 to 30 minutes to remove excess water for a firmer bite, then cut into 1/2 inch cubes so it holds up while cooking.
How do I keep the tofu from breaking apart?
Handle tofu gently. Stir with a spoon and shake the wok instead of scraping. Add tofu after the sauce is made, then simmer briefly so it soaks up flavor without falling apart.
What can I use instead of fermented black beans?
If you cannot find fermented black beans, try a small spoon of miso mixed with a splash of soy sauce, or add a bit more chili bean paste and a pinch of salt. The result will be different but still savory.
How do I make the dish less spicy or reduce the numbing sensation?
Reduce the chili bean sauce and red pepper flakes. Use fewer Sichuan peppercorns or skip them to avoid the numbing effect. A little extra sugar can also balance heat.
How can I make this recipe vegetarian or vegan?
Swap ground beef for chopped mushrooms, crumbled firm tofu, tempeh, or plant-based ground meat. Keep the fermented black beans and soy sauce for umami and use vegetable oil.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of water until hot. If the sauce becomes too thin or thick, adjust with a little water or a fresh cornstarch slurry.
Can I freeze this dish?
You can freeze it, but tofu texture will change and may become spongy. For better texture freeze the sauce and beef separately, or freeze up to 2 months and thaw overnight before reheating.
What type of tofu should I use?
Medium or firm tofu works best. Press it 15 to 30 minutes to remove excess water for a firmer bite, then cut into 1/2 inch cubes so it holds up while cooking.
How do I keep the tofu from breaking apart?
Handle tofu gently. Stir with a spoon and shake the wok instead of scraping. Add tofu after the sauce is made, then simmer briefly so it soaks up flavor without falling apart.
What can I use instead of fermented black beans?
If you cannot find fermented black beans, try a small spoon of miso mixed with a splash of soy sauce, or add a bit more chili bean paste and a pinch of salt. The result will be different but still savory.
How do I make the dish less spicy or reduce the numbing sensation?
Reduce the chili bean sauce and red pepper flakes. Use fewer Sichuan peppercorns or skip them to avoid the numbing effect. A little extra sugar can also balance heat.
How can I make this recipe vegetarian or vegan?
Swap ground beef for chopped mushrooms, crumbled firm tofu, tempeh, or plant-based ground meat. Keep the fermented black beans and soy sauce for umami and use vegetable oil.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of water until hot. If the sauce becomes too thin or thick, adjust with a little water or a fresh cornstarch slurry.
Can I freeze this dish?
You can freeze it, but tofu texture will change and may become spongy. For better texture freeze the sauce and beef separately, or freeze up to 2 months and thaw overnight before reheating.
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