MonkeeBoo Creations

3 cups filtered water

1 whole organic lemon

2 tbsp evoo

2 tbsp honey

1 small knob of ginger

Blend and take 4-8 ounces a day!

#dontforgetthecinnamon

16ounces medium or medium-firm tofu (if unavailable, go with firm)

1rounded teaspoon Sichuan peppercorns

3tablespoons canola oil

6ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen

2½ to 3tablespoons doubanjiang (fermented chile bean sauce or paste)

1tablespoon douchi (fermented black beans, optional)

1teaspoon minced fresh ginger

½teaspoon red-pepper flakes (optional)

2teaspoons regular soy sauce

1rounded teaspoon granulated sugar, plus more if needed

Fine sea salt

2large scallions, trimmed and cut on a sharp bias into thin, 2-inch-long pieces

1½tablespoons cornstarch dissolved in 3 tablespoons water

Cooked white rice, for serving

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Prepare the tofu: Cut the tofu into ¾-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.

Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.

Set a strainer over a measuring cup, then add the tofu to drain; reserve 1½ cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.

Reheat the wok or skillet over high. When hot — you can flick water in and it should sizzle and evaporate within seconds — swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.

Add 2½ tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.

Add the reserved 1½ cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.

Slightly lower the heat and taste the sauce. If needed, add the remaining ½ tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.