Mapo Tofu

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1. 1Step 1: Heat half of the Sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle. Pound until finely ground and set aside.
2. 2Step 2: Add the remaining Sichuan peppercorns and the oil to the wok. Heat over medium-high heat until lightly sizzling, about 1½ minutes. Remove the peppercorns with a spider and discard, leaving the oil in the pan.
3. 3Step 3: Combine the cornstarch and cold water in a small bowl and mix with a fork until homogenous. Set aside.
4. 4Step 4: Heat the oil left in the wok over high heat until smoking. Add the beef and cook, stirring constantly for 1 minute. Add the garlic and ginger and cook until fragrant, about 15 seconds. Add the chile bean paste and cook until the oil starts to turn red, about 30 seconds. Add the wine, soy sauce, and chicken stock and bring to a boil. Pour in the cornstarch mixture and cook for 30 seconds, until thickened. Add the tofu and carefully fold it in, being careful not to break it up too much. Fold in the chile oil and half of the scallions and simmer for 30 seconds longer. Transfer immediately to a serving bowl and sprinkle with the remaining scallions and the toasted ground Sichuan pepper. Serve immediately with steamed rice.