Ingredients
1 14-ounce package of firm or extra firm tofu, pressed for 10-15 minutes to remove excess water
2 tablespoons vegetable oil
4 teaspoons cooking sherry
2 teaspoons soy sauce
1 teaspoon minced ginger
2 teaspoons cornstarch
2 teaspoons Sichuan peppercorns
2 tablespoons vegetable oil
6 tablespoons chili bean sauce (Toban Djan) – for extra heat get the hot version
3 green onions (scallions), sliced finely, white and green parts separated
1 14-ounce package of soft or medium tofu, pressed for 10-15 minutes to remove excess water and cut into 1-inch cubes
½ teaspoon five-spice powder
4 teaspoons chili oil
2 cups vegetable broth
Steamed rice
Directions
The tofu prepared in this step is meant to resemble pork that is typically in Mapo Tofu. Crumble the tofu into a bowl and mash with a fork until it is in very small pieces. Heat 2 tablespoons vegetable oil in a cast iron skillet over medium high heat until glistening. Spread the tofu into the pan in an even layer and let it cook without stirring for 5 minutes. You will start to see it brown around the edges. Flip it over and cook for 3-5 minutes on the other side until the bottom is brown and crisp. Allow to cool and then place on a cutting board and chop into small pieces. Combine this tofu with cooking sherry, soy sauce and ginger and mix to combine.
Combine cornstarch with 2 tablespoons of water. Set aside.
Heat 2 tablespoons vegetable oil and Sichuan peppercorns in a wok or large skillet over medium heat. When the peppercorns turn brown and crispy, scoop them out with a spatula and place on a paper towel lined plate. Once cool, use a mortar and pestle to crush. This will be used as a garnish.
Using the same pan, over medium heat, add the tofu mixture that was prepared above and the chili bean sauce and cook for one minute. Add the white part of the green onion and cook for another minute. Spread the tofu cubes evenly over top, add chili oil and five spice powder—do not stir. Pour in the vegetable broth and bring to a simmer, without stirring. Once the broth is at a simmer, lower heat to low, cover and simmer for 15 minutes. The tofu will steam so that it will hold its shape and the sauce will reduce. After cooking for 15 minutes, you can gently stir, then add the cornstarch and water mixture, gently stirring to combine. Watch for the sauce to thicken slightly and for the sauce to look silky.
Serve over steamed rice and garnish with the green parts of the onions, sprinkling on some of the crushed Sichuan peppercorns.
Serves 4 as an entrée.
