# Components:
→ Tofu & Protein
01 - 14 oz silken or soft tofu, drained and cubed
02 - 5 oz ground pork or beef (optional; omit for vegetarian)
→ Sauce
03 - 2 tbsp Sichuan doubanjiang (fermented chili bean paste)
04 - 1 tbsp soy sauce
05 - 1 tbsp Shaoxing wine or dry sherry
06 - 1 tsp sugar
07 - 1/2 cup low-sodium chicken or vegetable broth
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
→ Aromatics & Spices
09 - 1 tbsp toasted and ground Sichuan peppercorns
10 - 3 tbsp vegetable oil
11 - 3 cloves garlic, minced
12 - 2 tsp ginger, minced
13 - 2 scallions, finely sliced (whites and greens separated)
14 - 1–2 dried red chilies, chopped (optional)
→ To Serve
15 - Steamed jasmine rice
16 - Extra sliced scallions
17 - Chili oil (optional)
# Directions:
01 - Drain and cube tofu. Prepare cornstarch slurry by mixing cornstarch with water. Mince aromatics and separate scallion whites and greens.
02 - Heat a large skillet or wok over medium heat. Toast Sichuan peppercorns until fragrant then grind finely using a mortar and pestle; set aside.
03 - Add vegetable oil to the pan. Sauté scallion whites, garlic, and ginger for 1 minute until fragrant.
04 - Add ground pork or beef if using. Cook, breaking apart, until browned and cooked through.
05 - Stir in doubanjiang and dried chilies. Cook 1 to 2 minutes until oil turns red and aromatic.
06 - Pour in Shaoxing wine, soy sauce, sugar, and broth. Bring mixture to a gentle simmer.
07 - Gently add tofu cubes. Simmer for 5 minutes, spooning sauce over tofu carefully to avoid breaking.
08 - Stir the cornstarch slurry then drizzle into pan. Stir gently until sauce thickens and coats tofu evenly.
09 - Sprinkle ground Sichuan peppercorns and half of the scallion greens over the tofu.
10 - Serve hot over steamed jasmine rice, garnished with remaining scallions and optional chili oil.
