Step 1

Prepare the steamer by adding 2” (5 cm) water to the pot and heat over medium-high heat until brought to a boil.

Step 2

Arrange the tofu on a plate that can fit into your steamer with as little overlap as possible. Place the plate onto the steaming rack.

Step 3

When the water is boiling, add the steaming rack. Steam covered for 6 minutes. Once done, carefully remove the plate from the steamer (*Footnote 1). Let the plate cool off for a few minutes. Then tilt the plate to drain off as much water as you can.

Step 4

While cooking the tofu, mix the light soy sauce, vegetarian oyster sauce, sugar and salt together in a small bowl.

Step 5

When the tofu is ready, heat the oil in a small skillet over medium heat until hot but not smoking. Add the chili peppers, garlic, ginger, a small amount of the green onion (*Footnote 2), and Sichuan peppercorns. Stir a few times until the chili peppers turn dark red. Immediately pour the oil with everything evenly over the tofu. Then pour the mixed sauce over the tofu.

Step 6

Serve warm or at room temperature as an appetizer, or over steamed rice as a main dish.