Steps

1. Cut onion (1/2 pc), potato (1 pc), bell pepper (1/2 pc), and beef (100g) into bite-sized pieces.
   🕒 01:34
2. Finely chop green onion (1 tbsp), ginger (1 tbsp), and garlic (1 tbsp).
   🕒 01:34
3. Cut tofu into bite-sized pieces.
   🕒 06:23
4. Heat refined sesame oil (2 tbsp+) in a frying pan over low heat. Sauté the coarsely chopped garlic (1 tbsp) until fragrant.
   🕒 02:02
5. Once fragrant, add the coarsely chopped ginger (1 tbsp) and coarsely chopped green onion (1 tbsp) and sauté slowly.
   🕒 02:24
6. Add dried red chilies (2 pcs) and Sichuan peppercorns (5-6 pcs) and continue to sauté. Sauté slowly and thoroughly to extract the aroma of the spices, being careful not to burn.
   🕒 03:11
7. Add curry powder (1 tsp) and cumin powder (1/3 tsp) and mix well.
   🕒 03:21
8. When a good aroma is released, add the beef (100g) and stir-fry over high heat until the surface turns whitish.
   🕒 03:42
9. Make a well in the center of the pan, add the doubanjiang (1 tsp), and stir-fry to mix with the other ingredients.
   🕒 04:33
10. Add the potato (1 pc) and onion (1/2 pc) and stir-fry vigorously over high heat.
    🕒 04:43
11. Add water (500ml) and bring to a boil over high heat.
    🕒 05:17
12. Cover and simmer over medium heat for about 15 minutes, until the liquid is reduced by half.
    🕒 05:28
13. Add the bell pepper (1/2 pc) and continue to simmer.
    🕒 06:09
14. Add sugar (1 tsp) and salt (1/2 tsp) and mix well.
    🕒 06:59
15. Gradually add the potato starch slurry (1 tbsp) while stirring to create a light thickening.
    🕒 07:31
16. Finally, drizzle in sesame oil (1 tbsp).
    🕒 07:44
17. Arrange the bite-sized tofu on a plate and generously ladle the prepared curry sauce over it.
    🕒 08:03
18. Garnish with chopped green onion and serve.
    🕒 08:03