Udon Mapo Tofu

• 2 tbsp Sichuan peppercorns, divided
• 1/4 cup neutral oil
• 1 1/2 lbs medium-firm tofu, cut into 1/2-inch cubes
• 1/4 lb ground beef
• 3 garlic cloves, grated on a microplane grater
• 1 tbsp fresh ginger, grated on a microplane grater
• 1/4 cup carrots, diced
• 2 tbsp fermented chili bean paste
• 2 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 1/4 cup chicken stock
• 1 tsp cornstarch
• 2 tsp cold water
• 1/4 cup roasted chili oil
• 1/4 cup finely sliced scallion greens
• 1 packet noodles, cooked to package directions

1. Heat half of Sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle and pound until finely ground and set aside.
2. Add remaining whole Sichuan peppercorns and neutral oil to wok and Heat over medium high heat until lightly sizzling.
3. Pick up peppercorns with a wire mesh skimmer and discard, leaving oil in pan.
4. Bring a medium saucepan of water to a boil over high heat and add tofu. Cook for 1 minute. Drain in a colander, being careful not to break up the tofu.
5. Heat oil in wok over high heat until smoking. Add beef and cook, stirring constantly for 1 minute. For food safety, ensure beef is cooked to 160F, and allow to rest for 3 minutes. Add garlic and ginger and cook until fragrant, about 15 seconds. Add carrots, chili bean paste, wine, soy sauce, and chicken stock and bring to a boil.
6. Combine cornstarch and cold water in a small bowl and mix with a fork.
7. Add tofu into the wok with the sauce mixture and carefully fold in, being careful not to break it up too much. Pour in cornstarch mixture and cook for 30 seconds until thickened.
8. Stir in chili oil and half of scallions and simmer for 30 seconds longer. Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper. Serve immediately over your favorite cooked noodle.

Recipe created in partnership with Jona Won at @hungry_jona