The Insanely Delicious Chinese Dish that Rivals Chili

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste can replicate the heat with less complexity.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper provides spice but lacks the unique numbing effect.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is a budget-friendly option.

Slice the soft tofu into planks and then into 3/4 to 1 inch cubes.

Boil 3 quarts of water and add a big grip of salt.

Carefully slide the cubed tofu into the boiling water using a bench scraper or knife.

Simmer the tofu for 2 minutes to firm it slightly and remove the beanie taste.

Lift the tofu out of the water and place it on a paper towel lined plate to dry.

Grate 15 grams of ginger and smash 30 grams of garlic through a garlic press.

Chop one bunch of scallions, saving the greens for garnish.

Thinly slice 4 to 5 Thai chilies (10 grams).

Grind 2 grams of Sichuan peppercorns in a mortar and pestle.

Preheat the wok over high heat for about a minute.

Add 75 grams of neutral oil to the hot wok.

Add 125 grams of ground beef or pork and brown it, breaking it up as it cooks.

Stir in 40 grams of doubanjiang and cook for about 30 seconds.

Add 15 grams of gochugaru chili powder and the ground Sichuan peppercorns to the wok.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens