Mapo Tofu Vegetarian

Gently cut the silken tofu into 1-inch cubes. Bring a pot of lightly salted water to a boil, add the tofu cubes, and simmer for 2-3 minutes. This firms up the tofu and removes any raw taste. Carefully drain and set aside.

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

Add minced garlic and ginger to the infused oil and stir-fry for 30 seconds until fragrant. Add the doubanjiang and chopped fermented black beans, stirring constantly for 2-3 minutes until the oil turns red and the paste is aromatic. Add dried chili flakes and stir for another 30 seconds.

Pour in the vegetable broth, light soy sauce, and sugar. Bring the mixture to a gentle boil. Carefully add the blanched tofu cubes to the sauce. Reduce heat to low, and simmer gently for 5-7 minutes, allowing the tofu to absorb the flavors.

Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring gently. Continue to stir until the sauce thickens to your desired consistency. Be careful not to break the tofu.

Remove the wok from heat. Transfer the Mapo Tofu to a serving dish. Garnish generously with chopped scallions and a sprinkle of toasted Sichuan peppercorn powder for that signature numbing aroma. Serve immediately with steamed white rice.