Ingredients:

  • 16 oz silken tofu, cut into 1-inch cubes
  • 1 tsp sea salt
  • 5 oz fresh shiitake mushrooms, finely minced
  • 2 tbsp neutral oil
  • 2.5 tbsp Pixian Doubanjiang (Sichuan Chili Bean Paste)
  • 1 tbsp fermented black beans (douchi), slightly mashed
  • 1 tsp ginger, finely minced
  • 3 cloves garlic, finely minced
  • 1.5 cups vegetable stock
  • 1 tbsp light soy sauce
  • 1 tsp granulated sugar
  • 1/2 tsp toasted Sichuan peppercorn powder
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 tsp chili oil with flakes
  • 2 stalks green onions, finely sliced

Instructions:

  1. Cut the 16 oz silken tofu into 1 inch cubes. Place them in a bowl of hot (140°F / 60°C) salted water for 10 minutes. This seasons the tofu and makes it less likely to fall apart in the wok. Drain carefully and set aside.
  2. Heat 2 tablespoons of neutral oil in a wok or large skillet over medium-high heat. Add the minced mushrooms and sauté until browned and slightly crisp to develop a meaty texture.
  3. Lower the heat to medium. Add the Pixian doubanjiang, fermented black beans, ginger, and garlic. Stir-fry for 1-2 minutes until the oil turns a bright red color and the aromatics are fragrant.
  4. Pour in the vegetable stock, soy sauce, and sugar. Bring to a simmer.
  5. Gently slide the pre-soaked tofu cubes into the sauce. Simmer for 3 minutes, allowing the tofu to heat through. Use a silicone spatula to push the tofu gently to avoid breaking.
  6. Whisk the cornstarch and cold water to create a slurry. Pour it into the wok in three separate increments, stirring gently between each addition until the sauce is glossy and thick enough to coat the tofu.
  7. Drizzle with chili oil and sprinkle with toasted Sichuan peppercorn powder. Garnish with sliced green onions and serve immediately over steamed rice.