Ingredients
Dry
- 16 oz soft tofu (or silken tofu) (cut into 3/4-inch cubes)
- 4 qty dried shiitake mushrooms (rehydrated in warm water and finely minced to substitute pork)
- 3 cloves garlic (minced)
- 1 Tbsp fresh ginger (peeled and finely minced)
- 1.5 tsp Sichuan peppercorns (toasted and finely ground into a powder)
- 1.5 Tbsp cornstarch (mixed with 3 tbsp cold water for slurry)
- 3 stalks green onions (sliced, white and green parts separated)
- 1 tsp crushed red chili flakes or gochugaru (for additional heat and vibrant red color)
- 0.5 tsp organic granulated sugar (to balance heat and acidity)
- 0.5 tsp salt (for parboiling tofu)
Wet
- 1.25 cup vegetable broth (unsalted or low-sodium)
- 2.5 Tbsp Sichuan Pixian doubanjiang (fermented chili bean paste) (finely chopped)
- 1 Tbsp douchi (fermented black beans) (rinsed and lightly crushed)
- 1 Tbsp soy sauce (regular or light soy sauce)
- 1 tsp toasted sesame oil (for finishing)
- 2.5 Tbsp peanut oil or cooking oil (divided)
Method
- 1. Bring a medium pot of salted water to a gentle simmer. Gently slide in the cubed soft tofu and simmer for 1 to 2 minutes. Carefully drain with a slotted spoon and set aside; this strengthens the delicate tofu cubes and prevents them from breaking during cooking.
- 2. Heat 1 tablespoon of oil in a wok or deep skillet over medium heat. Add the minced shiitake mushrooms and stir-fry for 3-4 minutes until browned and fragrant. Remove and set aside.
- 3. In the same wok, add the remaining 1.5 tablespoons of oil over medium-low heat. Add the chopped doubanjiang and crushed fermented black beans. Fry gently for 1 to 2 minutes until the oil turns deep red and aromatic.
- 4. Toss in the minced garlic, minced ginger, the white parts of the green onions, and chili flakes. Stir-fry for 30 seconds until intensely fragrant.
- 5. Pour in the vegetable broth, soy sauce, and sugar. Return the cooked minced mushrooms to the wok and stir well to combine. Bring the mixture to a simmer.
- 6. Gently slide the parboiled tofu cubes into the sauce. Simmer on medium-low for 3 to 5 minutes to allow the tofu to absorb the spicy broth. Swirl the wok gently instead of stirring vigorously to keep the tofu intact.
- 7. Stir the cornstarch slurry, then drizzle half of it around the edges of the simmering sauce. Swirl the wok gently and let thicken for 30 seconds. Drizzle in the remaining slurry until the sauce reaches a glossy, thick consistency that clings to the tofu.
- 8. Remove from heat, drizzle with sesame oil, and transfer to a serving bowl. Liberally sprinkle the toasted ground Sichuan pepper and sliced green onion tops over the dish before serving immediately with steamed jasmine rice.
Chef's notes
Use genuine Sichuan Pixian doubanjiang for the signature deep umami and red oil base. Do not skip toasting and grinding the Sichuan peppercorns fresh, as pre-ground peppercorns lose their characteristic citrusy aroma and tongue-numbing 'mala' sensation.