
Experience the bold, numbing heat of Sichuan cuisine with this plant-based Mapo Tofu. Silken tofu and umami-rich shiitake mushrooms are simmered in a spicy, fragrant sauce for a satisfying meal that rivals any restaurant version.
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.
Gently add the cubed silken tofu to the wok. Use a spatula to carefully fold the tofu into the sauce, being mindful not to break the delicate cubes. Simmer for 3-5 minutes to heat the tofu through.
Stir in the sesame oil, sugar, and sliced scallions. Give the dish a final gentle stir and taste for seasoning. Serve hot, garnished with the reserved Sichuan peppercorn powder.
For the best texture, use silken tofu but handle it very gently to prevent it from crumbling. If you prefer a milder dish, remove the seeds from the Thai bird chilies or reduce the amount of spicy bean sauce. This dish is traditionally served with steamed jasmine rice to balance the heat.





