Makes 4 to 5 servings

• 1 teaspoon Sichuan peppercorns, dry-roasted, ground
• 1 tablespoon ground bean paste
• ½ to 1 teaspoon crushed dried chili – depending on your tolerance for heat
• 1 teaspoon sesame oil
• 1 tablespoon cooking wine
• 2 tablespoons rice bran oil
• 2 tablespoons coarsely chopped garlic
• ½ cup finely diced onion
• 1 cup thinly sliced beef
• ½ teaspoon salt
• 1 tablespoon minced ginger
• One – 16 oz. organic soft tofu, sliced into ½ -inch cubes
• 1 red jalapenos, slivered
• 2 to 3 green onion, sliced into 1-inch lengths
• ½ cup tightly packed Thai basil leaves

 Directions

1. Mix together the Sichuan peppercorns, ground bean paste, crushed dried chili, sesame oil and cooking wine in a small bowl and set aside.
2. Heat the oil in a large skillet until it begins to smoke. Add the garlic and stir until it starts to turn golden.
3. Add the onion and beef and keep stirring until the beef is partially cooked.
4. Add the salt and ginger and stir.
5. Add the seasoning mixture and stir to combine.
6. Add the tofu and stir.
7. Once the tofu starts to get hot, add the jalapenos, and green onion. Stir to fold and mix.
8. Add the basil leaves and fold until they turn limp.
9. Transfer to a platter and serve.