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Ingredients
  • 4 tablespoons vegetable oil
  • 1 ½ tablespoons Sichuan peppercorns (coarsely ground, reserve ¼ teaspoon for garnish at the end)
  • 3 tablespoons ginger (finely minced)
  • 3 tablespoons garlic (finely minced)
  • 1 tablespoon fermented black beans
  • 1 to 2 Thai bird chilies (thinly sliced)
  • 4 ounces shiitake mushrooms (110g, finely chopped)
  • 1 to 2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
  • 1 tablespoon chili oil
  • ⅔ cup water (or vegetable or mushroom broth)
  • 2 teaspoons cornstarch (mixed with 1 tablespoon water)
  • 1 pound silken tofu (or soft tofu, 450g, cut into 1-inch cubes)
  • ¼ teaspoon sesame oil
  • ¼ teaspoon sugar
  • 1 scallion (finely chopped)
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