Vegetarian Mapo Tofu with Shiitake

Preparation

1. Gently drain the silken tofu and cut it into 2cm cubes. Set aside.
2. Finely chop the shiitake mushrooms. Mince the garlic and ginger.
3. If using whole Sichuan peppercorns, toast them in a dry pan over medium heat until fragrant, then grind them into a powder.
4. In a small bowl, mix soy sauce, vegetarian oyster sauce, and chili flakes (if using).
5. Prepare the cornstarch slurry by mixing cornstarch with water.

Cooking

1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stir-fry until fragrant, about 30 seconds.
2. Add the chopped shiitake mushrooms and stir-fry until they soften and release their moisture, about 3-4 minutes.
3. Stir in the doubanjiang and cook for 1-2 minutes until the oil turns red and aromatic.
4. Pour in the water or vegetable broth and bring to a simmer. Add the tofu cubes gently.
5. Pour in the soy sauce mixture. Simmer gently for 5-7 minutes, allowing the tofu to absorb the flavors. Avoid stirring too vigorously to prevent breaking the tofu.
6. Stir the cornstarch slurry again and slowly add it to the wok while gently stirring, until the sauce thickens to your desired consistency.
7. Stir in the ground Sichuan peppercorns.

Serving

1. Carefully transfer the Mapo Tofu to a serving bowl.
2. Garnish with chopped scallions and serve hot with steamed rice.