Cut the tofu into 1/2 inch cubes and
blanch them in a pan of boiling water for about 2-3 minutes until they
harden. Remove and drain. Cut the leek into short sections. Stir-fry the
minced beef in oil until the color changes, then add the chopped leek
and black bean sauce. Add the tofu with the soy sauce, chili bean sauce
and wine or sherry. Stir gently for 1 minute. Add the vegetable stock or
water, bring to the boil and braise for about 2-3 minutes. Thicken the
spicy sauce with the corn flour paste, season with the ground Szechuan
peppercorns and sprinkle with some drops of sesame oil. Serve
immediately.
Serves 4
Szechuan pepper adds a spicy, woody aroma
to tofu in this dish.
