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Cooking oil (canola oil, etc.)
1 lb ground beef or pork
1 lb firm tofu
1 - 1.5 tbsp of ground peppercorns (preferably of the Sichuan variety; quantity is dependent on taste)
1 garlic clove (powdered garlic is acceptable substitute)
1 1/2 green onion
Salt
Pepper
Soy sauce (all to taste)
Hot chili or chili-garlic sauce also to taste (e.g. Sriracha Chili-Garlic sauce)
Cut meat into bite-sized pieces. Place into frying pain on high heat with appropriate amount of cooking oil. Marinate with soy sauce and pepper. Turn heat down after a while.
Meanwhile, grind up peppercorns. This can be done manually by softening the peppercorns in the frying pan and then using a blunt object to break them apart, or more easily by putting them in a blender. Make sure they are finely-ground. Shred garlic clove or put garlic powder into the mix.
Chop up scallions to your preferred fineness (I like about 1/3" pieces).
Before cutting tofu, empty the water from the tofu package into a cup. Slice tofu into the small cubes. As the tofu typically comes in a large rectangular block, this is best done by slicing it horizontally one direction and than the other (x and y), and finally vertical (z), all the while holding the tofu together. Be careful not to cut yourself, unless you want "red" tofu.
Then put tofu, garlic, and peppercorn mix into pan with the meat, as well as the "tofu water". Add soy sauce, pepper, and salt to taste. Stir softly so as not to destroy tofu cubes.
Finally, right before it is finished cooking, add green onions. Do not let these sit for any longer than 30s - 45s on medium heat; they will lose their crunchy texture.
When it is finished, add chili-garlic or chili sauce and mix until the broth is orange (for not as spicy) or red (for spicy).
Serve with white rice.
To store for left-overs (or to serve it a different way), mix the white rice and meat/tofu/sauce. The rice will not dry out, and it tastes almost just as good or even better on the second day this way. Hence "Spicy Beef & Tofu Hotdish".
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