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Spicy Bean Curd

Ingredients

7 oz (200 g) fresh bean curd (tofu)
2 1/2 oz (75 g) lean boneless beef
2 1/2 oz (75 ml) vegetable oil
1/4 tsp salt, or to taste
1 tbsp fermented black beans, or hot soy bean paste
1 1/4 tsp ground hot red chili (chilli) pepper, without seeds.
5 oz (150 ml) meat stock
1 tbsp garlic shoots, chopped (or use chopped garlic)
2 tsp soy sauce
1 tsp cornstarch (cornflour) dissolved in 1 tsp water
1/2 tsp ground Sichuan peppercorns
1/8 tsp MSG

• Cut the bean curd into 3/4 inch (2 cm) cubes. Drop into boiling water for 1 minute. Remove and drain well. Mince the beef.
  
  
• Heat the oil in a wok over high heat to moderately hot about 230oF(110oC). Add the beef and stir-fry until brown. Add the salt and fermented black beans. Stir-fry 1 minute. Add the ground chili pepper and stir-fry until fragrant. Add the stock and bean curd, bring to boil and cook for 4 minutes. keep the stock at a fast boil and add the garlic shoots or garlic, soy sauce and MSG. Stir in the cornstarch-water mixture and cook, stirring gently so as not to break the bean-curd cubes until thickened. Scoop out the bean curd and place in a serving dish. Sprinkle with the ground peppercorns, and serve.