Step 3
Mapo Tofu: Prepare the ginger, garlic, shiitake mushrooms, and green onions. Cut the tofu into 1 inch cubes and grind the red Sichuan peppercorns with a mortar and pestle. Alternatively, the peppercorns can be added whole directly into the skillet (Warning: your lips might go numb or your tongue will experience a tingling sensation but don’t worry it won’t linger for long). Heat up the sesame oil in a non-stick skillet over medium heat and add the sichuan peppercorns. After a couple minutes, add the garlic, ginger, and white ends of the green onions. After a minute, add the doubanjiang, gochugaru, and chive sauce to roast the spices and turn it into a paste. Add one to two tablespoons of water to deglaze the skillet if it begins to dry up. Once a paste forms, add the mushrooms for a few minutes and mix well. Allow the mushrooms to cook for a few minutes before adding the vegetable broth and wait for it to lightly boil. Meanwhile, combine the cornstarch and water to create the cornstarch slurry. As soon as it boils, turn the heat down to a simmer and add the cornstarch slurry one tablespoon at a time. You will want the sauce to resemble a gravy like texture. If the sauce is too watery, add more cornstarch slurry. Once the sauce has thickened, add the tofu. Gently toss the tofu, be careful not to break the tofu. Allow the tofu to simmer for 4-5 minutes before adding the green ends of the green onions.
