Sichuan-Style Spicy Mushroom Tofu

1. Soak Mushrooms

Start by soaking the dried shiitake mushrooms in hot water for 30 minutes. This will rehydrate them, making them plump and flavorful. Once they’re ready, chop them coarsely and set them aside.

2. Simmer Tofu

While the mushrooms are soaking, bring a pot of water to a simmer and add a pinch of kosher salt. Gently place the tofu cubes in the water and simmer for about 10 minutes. This step refreshes and firms up the tofu, giving it a better texture for the dish. Remove the tofu with a slotted spoon and set aside.

3. Prepare Slurry

In a small bowl, mix 1 tablespoon of potato starch with ¼ cup of cold water to create a slurry. This will be used later to thicken the sauce.

4. Infuse Oil

Heat a wok over medium-high heat. To test if it's hot enough, sprinkle a few drops of water in the wok; if they bead and evaporate immediately, it’s ready. Add 3 tablespoons of vegetable oil, followed by the Sichuan peppercorns and dried red chiles. Stir-fry for 1 to 2 minutes until the chiles darken slightly and release their aroma. This step infuses the oil with a deep, spicy flavor that will permeate the entire dish. Remove the peppercorns and chiles with a slotted spoon and discard them.

5. Fry Aromatics

Add the rehydrated and chopped shiitake mushrooms, minced ginger, and garlic to the infused oil. Fry for about 1 minute until fragrant.

6. Add Seasonings

Stir in the fermented black beans, Sichuan chili bean paste, and ground Sichuan chile. Cook for about 10 seconds, just long enough to release their flavors without burning.

7. Add Liquid and Tofu

Pour in 1 cup of unsalted stock or water along with the sugar and soy sauce. Mix well, then gently place the tofu cubes into the wok. Swirl the wok gently to coat the tofu with the sauce, being careful not to break the cubes.

8. Thicken Sauce

Bring the mixture to a boil. Once boiling, stir the potato starch slurry and drizzle it into the wok, stirring constantly. This will thicken the sauce, making it glossy and ensuring it clings beautifully to the tofu. Repeat this step two more times, allowing the sauce to thicken each time.

9. Garnish and Serve

Transfer the tofu and sauce to a serving dish. Sprinkle with the sliced scallions and ground Sichuan peppercorns for a final touch of flavor and color.