Fiery Sichuan Spicy Tofu with Numbing Peppercorn Sauce

Ingredients

• 1 block silken tofu, drained and cubed
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns, lightly crushed
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 3 tablespoons doubanjiang (fermented broad bean paste)
• 1 teaspoon sugar
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch, mixed with 2 tablespoons of water
• 2 stalks green onions, sliced

• 1 tablespoon Sichuan peppercorn oil
• 1 tablespoon chili oil

Method

1. 01
   Heat the vegetable oil in a wok over medium heat. Add the Sichuan peppercorns and fry until fragrant, about 1-2 minutes.
2. 02
   Add the minced garlic and ginger to the wok and stir-fry for another minute until aromatic.
3. 03
   Stir in the doubanjiang and sugar, and cook for 1-2 minutes until the oil turns red and the paste is fragrant.
4. 04
   Add the vegetable broth and soy sauce, and bring the mixture to a boil.
5. 05
   Carefully add the cubed tofu to the wok, gently stirring to coat it in the sauce.
6. 06
   Pour the cornstarch slurry into the wok, stirring gently until the sauce thickens.
7. 07
   Remove from heat and drizzle with Sichuan peppercorn oil and chili oil for an extra layer of flavor.
8. 08
   Garnish with sliced green onions before serving.