1 teaspoon Sichuan peppercorns (I used regular, freshly-cracked pepper)
1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
2 tablespoons Szechuan chili sauce
1 tablespoon Chinese black-bean paste
4 Tbsp Hoisin sauce, split
2 Tbsp Asian chili powder (I used 3/4 Tbsp red pepper flakes)
1 Tbsp cornstarch
1/4 cup peanut oil
8 ounces ground beef
1 tsp fresh ginger, minced
2 cloves garlic, minced
1 scallion (white and green parts), thinly sliced
1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)
1/4 cup rice wine
1/2 cup chicken broth
2 Tbsp reduced sodium soy sauce
2 Tbsp fresh cilantro, chopped (optional)
Hot rice