1. Heat a wok over high heat until smoking.
2. Add the vegetable oil and,when hot,add beef and stir-fry until browned,about 3 minutes.
3. Add the garlic,spring onion whites and bean sauce,stir until fragrant,about 30 seconds.
4. Add the stock, Shaoxing,soy sauces,sugar and salt. Bring to the boil and reduce the heat to a gentle simmer,allowing the liquid to thicken slightly,about 6-8 minutes. Remove from heat.
5. Add tofu,Sichuan pepper and sesame oil and gently mix together.
6. Serve immediately,scattered with spring onion greens.
Tip: You can use any quality minced chicken,pork,duck or even prawn as a substitute for the beef. The spiciness and soft tofu will suit any flavour combination.
If you like this recipe,try Neil Perry's Chicken and pickled ginger in honey sauce