1 tablespoon potato flour, mixed with 1 tablespoon water to form a paste
1/2 teaspoon ground, roasted
Sichuan peppercorns (fah chiew)
5-6 dried red chillies, deep-fried
1 leek, sliced diagonally
Heat the oil in a wok over high heat. When hot, stir-fry the minced beef until fragrant and browned. Lower heat, add the hot bean paste, black beans and ground chillies; stir-fry until the oil turns a rich red colour. Pour in chicken stock, stir, and add the beancurd. Mix in gently; do not stir or the beancurd will break. Add sugar, soy sauce, rice wine and salt to taste. Simmer for 5 minutes and add the. Bring mixture to boil and thicken with the potato flour paste. Remove from heat and ladle into a bowl.
To serve: Scatter ground Sichuan peppercorns over the mapo tofu. Garnish with the fried chillies and thinly-sliced leeks. - DT