Description
Commonly made with minced beef or pork, this traditional Sichuan dish (literally, "pocked-face lady's tofu," said to be named for the food vendor who came up with it) is all about the bean sauce, which infuses the bean curd with a deeply nuanced spiciness. We tested the recipe with several commercial brands (be sure to get one that says "toban jiang"), and though they varied in flavor and texture, they all yielded great results. For sources for the Sichuan peppercorns, hot bean sauce, fermented black beans, and Asian chile powder.