This bold, numbing-and-spicy tofu dish leans on silken cubes simmered gently in a deeply savory sauce built from doubanjiang, fermented black beans, garlic, and ginger, all bloomed in hot oil until fragrant and brick-red. Browned shiitake mushrooms add a meaty, umami-rich bite that plays perfectly against the silky tofu, while a hit of Sichuan chili flakes and toasted peppercorns brings that signature tingling heat. A quick cornstarch slurry pulls everything into a glossy, clingy sauce that coats each cube without breaking it apart. Finished with a drizzle of chili oil and a scatter of fresh scallions, then spooned over steamed rice, it's the kind of dish that delivers serious restaurant-style flavor from a home kitchen. This one is a genuinely great fit for a vegetarian table, no asterisks needed ā just deep, layered spice and comforting texture in every bite.
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In a small bowl, stir together the cornstarch and cold water until smooth. Set the slurry aside.
Bring a medium pot of water to a gentle simmer over medium heat. Carefully slide the tofu cubes into the water and warm for 2 minutes, then drain gently in a colander. This firms the tofu slightly so it holds its shape in the sauce.
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