– ½ cup vegetable broth
– 1 tablespoon maple syrup
– 2 teaspoons reduced-sodium soy sauce
– 1 teaspoon cornstarch
– 1 tablespoon peanut oil
– 1 cup shiitake mushrooms, sliced
– 3 tablespoons fermented black beans, roughly chopped
– 2 green onions, white parts only, chopped
– 6 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 teaspoon Sichuan peppercorns
– 2 tablespoons chili bean paste (doubanjiang)
– 1 (14 ounce) container silken tofu, cut into 1-inch cubes
– 1 tablespoon chile oil
– 1 tablespoon sesame oil
– 3 tablespoons peanuts, chopped
1. Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
2. Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
3. Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.
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