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