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1
Peel and mince the garlic and ginger.
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2
Slice the scallions.
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3
Roughly chop the Chinese broccoli.
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4
Drain the tofu and cut it into 1-inch cubes, then pat dry with a paper towel.
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5
With the side of your knife, smash the Szechuan peppercorns to crack them slightly.
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6
Roughly chop the peanuts.
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7
Cook the sticky rice in a rice cooker.
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8
In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot.
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9
Add the tofu and cook 4 to 6 minutes, or until browned on all sides, stirring occasionally.
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10
Transfer to a plate.
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11
While the tofu cooks, make the slurry.
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12
In a small bowl, whisk together the cornstarch, soy sauce, black vinegar and 3/4 cup of water until smooth.
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13
In the same pan, heat a couple teaspoons of oil on medium-high until hot.
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14
Add the Chinese broccoliand cook 1 to 2 minutes, or until bright green.
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15
Add the scallions, ginger and garlic and cook 1 to 2 minutes, or until fragrant, stirring frequently.
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16
Stir in the slurry, sesame oil, whole dried chilis and as much of the Szechuan peppercorns as youd like, depending on how spicy youd like the dish to be.
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17
Cook for 30 seconds to 1 minute, or until thoroughly combined.
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18
Stir in the browned tofu and cook 1 to 2 minutes, or until thickened and saucy; season with salt and pepper to taste.
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19
To plate your dish, divide the rice, tofu and Chinese broccoli between 2 plates, removing the whole dried chilis.
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20
Garnish with the chopped peanuts.
