Mapo Tofu

1. Cut tofu into 1 inch square cubes and let the cubes soak in a bowl of water with a dash of salt. After 10 minutes, remove the tofu and let it drain.
2. While the tofu is draining, take ½ of the Sichuan peppercorns and grind into a powder, either with a spice grinder or a mortar and pestle. Set aside.
3. Put your wok on super high heat and get it piping hot. Add the oil into the wok. Heat up the oil (we used coconut oil) and add the doubanjiang, garlic and fermented beans. You’ll want to fry this for up to 1 minute, when you can start to smell the aroma from the ingredients.
4. Add your tofu cubes and let them fry for 1 minute.
5. Next, add your vegetable broth and soy sauce. Keep the heat on high as the broth comes to a boil. Combine the thickener ingredients in a small bowl.
6. Add your sauce thickener and cook for another 2 minutes. As you see the sauce begin to thicken, take the wok off the heat and add spring onions and the ground up peppercorns.
7. Bring your Mapo Tofu dish to your serving plate and use some more spring onions, Sichuan peppercorns (whole) and coarse sea salt as a garnish.
8. And you’re done! This dish goes fantastic with steamed rice.

Adapted from chinasichuanfood.com.