Cilantro and Lime Sichuan-Style Mapo Tofu with Ground Beef

Method

1. Stir cilantro into the sauce during simmering. 1: Squeeze lime juice over the dish before serving.
2. Cut tofu into 1-inch cubes and set aside.
3. Heat 1 tbsp vegetable oil in a wok over medium heat. Sauté minced garlic and grated ginger for 30 seconds.
4. Add ground beef and cook until browned and cooked through (internal temperature 71°C/160°F).
5. Stir in soy sauce, rice vinegar, and chili oil. Cook for 2 minutes.
6. Gently add tofu cubes and Sichuan peppercorns. Simmer for 5 minutes, stirring occasionally.