Sichuan beef with silken tofu

Heat a pot of water on high while the beef is prepared.

Remove the silver skin from the strip steak, cut the beef into a few big chunks and slice it an eighth of an inch thick.

Marinate the beef with the salt, ground white pepper to taste and one egg white, mixing for a few minutes.

Mix a quarter cup of water with the potato starch until smooth, pour it into the beef in batches and mix until each addition is absorbed.

Mix in a little dark soy sauce for colour and set the beef aside.

Put a steamer rack in the pot and steam the tofu over medium heat 10 minutes, then set it aside.

Bring the same pot of water to the lowest possible heat, so only a few bubbles come up, and add the beef slices one by one.

Wait a couple of minutes until the meat floats to the top, which shows the velveting worked, then lift it out.

Toast the seeded chilies and the Sichuan peppercorns in the wok over low heat a couple of minutes without burning them, then grind them finely in a blender.

Scoop the steamed tofu onto the serving plate with a spoon rather than cutting it, for more surface area so the seasonings infuse deeper.

Add oil to the same wok with the ginger, garlic, scallions and Doubanjiang and stir over medium-low heat a few minutes until everything turns bright red.

Add the five spice powder, sugar and two thirds of the peppercorn and chili powder, reserving a third, and keep stirring a minute or two.

Mix a cup of water with the cornstarch, pour it in, bring to a simmer and stir until slightly thickened.

Add the beef and simmer one more minute without overcooking. Taste and adjust; it should be saltier than usual because the tofu is bland.

Spoon over the tofu, sprinkle the reserved peppercorn and chili powder, raw garlic, scallions and cilantro on top, then heat two to three tablespoons of oil to smoking and pour it over the aromatics.