Sichuan Shui Zhu Tofu (Water Boiled Tofu)

Instructions

1. 1

   Cut the tofu into 1-inch cubes and blanch them in lightly salted boiling water for 2 minutes to firm up, then drain carefully.

2. 2

   In a dry wok, toast the Sichuan peppercorns and dried chilies until fragrant, then remove and roughly chop into a coarse powder.

3. 3

   Heat 1 tablespoon of oil in the wok and stir-fry the napa cabbage or bean sprouts until slightly wilted, then place them at the bottom of a large serving bowl.

4. 4

   Heat another tablespoon of oil and fry the Doubanjiang paste until the oil turns red, then add the ginger and half of the garlic.

5. 5

   Pour in the vegetable broth and soy sauce, bring to a simmer, and gently slide in the tofu cubes to cook for 5 minutes.

6. 6

   Thicken the broth slightly with the cornstarch slurry if desired, then pour the tofu and broth over the vegetables in the serving bowl.

7. 7

   Top the tofu with the remaining garlic, chopped green onions, and the toasted chili-peppercorn powder.

8. 8

   Heat the final tablespoon of oil until smoking hot and pour it directly over the spices on top of the tofu to release the aroma.