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servings:

This spicy Sichuan dish gets its layers of flavor from two different types of heat: fiery chiles and mildly numbing Sichuan peppercorns.

• 1 teaspoon Sichuan peppercorns
• 1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
• 2 tablespoons Chinese hot bean paste (also called chili bean sauce)*
• 1 tablespoon Chinese black-bean paste or sauce*
• 4 tablespoons oyster sauce
• 2 tablespoons Asian chili powder*
• 1 tablespoon cornstarch
• 1/4 cup peanut oil
• 4 ounces ground beef
• 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
• 2 cloves garlic, minced
• 1 scallion (white and green parts), thinly sliced on diagonal
• 1/4 cup Shaohsing rice wine
• 1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)
• 1/2 cup chicken stock or low-sodium chicken broth
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons fresh cilantro, chopped (optional)
• *Available at Asian markets and in the Asian section of some supermarkets

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