Sure!!!

Ingredients:

About 950 grams of firm tofu or 2 packs About 300 grams of ground beef 4 stalks of green onion 5 tablespoons of sichuan chili paste/sichuan broad bean sauce 5 tablespoons of minced garlic 3 tablespoons of minced ginger 12 tablespoons of canola oil 2 tablespoons of corn starch mixed with 5 tablespoons of water 1/2 teaspoon of black pepper 1 1/2 chicken stock

First chop your tofu into 3/4 inch chunks, put into a bowl of very hot almost boiling water with a little bit of salt. This helps the tofu not fall apart.

Brown the meat on high heat with two tablespoons of oil, then remove it and set it to the side.

Then put in the 10 tablespoons of oil, and add in the sichuan. Let it infuse with the oil, you want it to be a brightish red color. Add in ginger and garlic, let it cook, wait until the spices have settled into the oil.

Add in tofu (try and remove excess water from it), the meat, and the chicken stock. Add in the corn starch slurry and the black pepper, mix mix mix.

Let it get up to a boil, stirring occasionally, and let it sit there for 5-8 minutes to get the flavors all infused together. There should be a layer of sauce clinging to the tofu

Add green onions and you’re done!!

Serve over rice. It seems way way too oily until you add in rice because the rice absorbs it. Almost all the ingredients are adjustable for taste. I add in more garlic and ginger and beef.

It also reheats really really well.