Mapo Tofu Vegetarian

Bring a pot of water to a boil. Carefully add the tofu cubes and blanch for 2-3 minutes. This helps firm up the tofu and removes any raw bean flavor. Gently remove the tofu with a slotted spoon and set aside to drain.

Heat vegetable oil in a wok or large skillet over medium heat. Add the whole Sichuan peppercorns and fry for 2-3 minutes until fragrant but not burnt. Remove the peppercorns with a slotted spoon and discard them, leaving the infused oil in the wok.

To the infused oil, add the Doubanjiang and chopped fermented black beans. Stir-fry for 2-3 minutes until the oil turns red and the paste is fragrant. Add the minced garlic and ginger, and stir-fry for another minute until aromatic.

Pour in the vegetable broth. Add the light soy sauce and sugar. Bring the mixture to a gentle simmer, stirring to combine all the flavors. Taste and adjust seasonings if necessary, aiming for a balance of spicy, savory, and slightly sweet.

Gently add the blanched tofu cubes to the simmering sauce. Allow the tofu to warm through for about 2-3 minutes, absorbing the flavors. Stir the cornstarch slurry once more, then slowly pour it into the wok while stirring continuously until the sauce thickens to your desired consistency.

Once the sauce is thick and glossy, remove the wok from the heat. Transfer the Mapo Tofu to a serving dish. Garnish generously with chopped fresh scallions. Serve immediately with steamed white rice for a truly authentic Chinese meal.