Authentic Vegan Mapo Tofu with Shiitake Mushrooms

Heat the vegetable oil in a wok or large skillet over medium-low heat. Add the ground Sichuan peppercorns and toast for about 30 seconds until fragrant, reserving 1/4 teaspoon of the powder to use as a garnish at the end.

Add the minced ginger to the wok and cook for 1 minute. Stir in the garlic and cook for another minute. Add the fermented black beans and Thai bird chilies, sautéing for 1-2 minutes to release their intense flavors.

Increase the heat to medium and add the chopped shiitake mushrooms. Cook for approximately 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are slightly caramelized.

Stir in the spicy bean sauce (doubanjiang) and chili oil until well combined. Turn the heat to high, pour in the water (or vegetable broth), and bring the mixture to a simmer. Let it bubble for 1 minute.

In a small bowl, whisk the cornstarch with a little extra water to create a smooth slurry. Pour the slurry into the sauce and stir continuously until the sauce thickens. If it becomes too thick, add a splash more water; if too thin, add a little more slurry.