"The Best" Mapo Tofu

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2 tablespoons vegetable oil

1/2 teaspoon crushed Sichuan peppercorns

1/4 pound lean ground beef

2 tablespoons minced leek or scallion (white and light-green parts only)

1 teaspoon minced ginger root

1/4 cup broadbean paste (a fermented, reddish-brown condiment available at Asian markets)

2 tablespoons low-sodium soy sauce

1 tablespoon Shaoxing rice wine

1/4 teaspoon salt (optional)

1/2 teaspoon sugar

1/2 cup water

12 to 15 ounces (1 package) firm or soft tofu, cut into 1/4-inch cubes

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