Mapo Tofu Vegetarian

Gently press the tofu to remove excess water, then cut into 3/4-inch cubes. Blanch the tofu in boiling water for 2-3 minutes, then drain and set aside. This helps firm the tofu and removes any raw taste. In a dry wok or pan, toast the whole Sichuan peppercorns over medium heat for 2-3 minutes until fragrant. Remove, cool slightly, then grind them into a coarse powder using a mortar and pestle or spice grinder. Set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, grated ginger, and the white and light green parts of two scallions. Stir-fry for about 1 minute until fragrant. Add the vegetarian Doubanjiang and fermented black beans. Stir-fry for another 2-3 minutes, pressing the paste against the wok to release its oils and aroma, until the oil turns reddish.

Pour in the vegetable broth, light soy sauce, and sugar. Bring the mixture to a gentle simmer, stirring to combine all the flavors. Taste the sauce and adjust seasonings if necessary; it should be savory, spicy, and slightly sweet.

Carefully add the blanched tofu cubes to the simmering sauce. Gently stir to coat the tofu without breaking it. Reduce the heat to medium-low and let it simmer for 5-7 minutes, allowing the tofu to absorb the flavors. While the tofu simmers, mix the cornstarch with water in a small bowl to create a smooth slurry.

Stir the cornstarch slurry once more, then slowly pour it into the simmering tofu mixture while stirring constantly. Continue stirring until the sauce thickens to your desired consistency. Remove from heat. Drizzle with sesame oil and sprinkle about half of the ground Sichuan peppercorns over the top.

Transfer the Vegetarian Mapo Tofu to a serving bowl. Garnish generously with the remaining sliced scallions and the rest of the ground Sichuan peppercorns. Serve immediately with steamed white rice for a truly authentic Chinese meal.