Ingredients:

  • 1 cup dried shiitake mushrooms, sliced
  • 1 cup reserved mushroom soaking liquid
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 scallions, thinly sliced
  • 2 tbsp Doubanjiang
  • 1 tbsp fermented black bean sauce
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 lb silken tofu, cut into 1-inch cubes
  • 1 tsp Sichuan peppercorns, toasted and crushed

Instructions:

  1. Place dried shiitakes in hot water for 15 minutes. Strain them, reserving the soaking liquid for the sauce.
  2. Carefully cut the silken tofu into 1-inch cubes using a sharp knife.
  3. Whisk together cornstarch and water in a small bowl to create a slurry; set aside.
  4. Heat a wok over medium heat, add Sichuan peppercorns for 30 seconds until fragrant, then remove and set aside.
  5. Add neutral oil to the wok and stir-fry the sliced shiitakes until browned.
  6. Add minced garlic, ginger, and the white parts of the scallions; stir-fry for 1 minute.
  7. Stir in the Doubanjiang and fermented black bean sauce, frying for 2 minutes until the oil turns bright red.
  8. Pour in the reserved mushroom soaking liquid, soy sauce, sugar, and sesame oil, and bring to a gentle simmer.
  9. Gently slide in the tofu cubes, shaking the pan or using a spatula to move them without breaking the cubes.
  10. Slowly pour in the cornstarch slurry while swirling the pan; cook for 1-2 minutes until the sauce is glossy and thick.
  11. Fold in the toasted Sichuan peppercorns and garnish with the remaining scallion greens.