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Ingredients
  • 2 cups water
  • Salt
  • ½ ounce dried shiitake mushrooms
  • 1 tablespoon Sichuan peppercorns
  • 12 scallions
  • 28 ounces soft tofu, cut into ½-inch cubes
  • 9 garlic cloves, peeled
  • 1 (3-inch) piece ginger, peeled and cut into ¼-inch rounds
  • ⅓ cup Asian broad-bean chili paste
  • 1 tablespoon fermented black beans
  • ½ cup vegetable oil
  • 1 tablespoon Sichuan chili powder
  • 4 ounces fresh shiitake mushrooms, stemmed, or oyster mushrooms, trimmed
  • 2 tablespoons hoisin sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
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