Step 1

Combine all ingredients for sauce in a mixing bowl, set aside.

Step 2

Heat a cast iron wok over medium heat. (if you are using carbon steal wok, heat over high heat and adjust cooking time through out the recipe.) Add cooking oil, chili oil, chopped garlic, ginger, chili and green onions. Stir fry all together about 1 minute then stir in Sichuan peppercorn powder.

Step 3

Add your choice of protein and breakdown into small pieces. Cook 2 to 3 minutes or until fully cooked and ground edges. Pour sauce mixture and stir fry sauce, protein and aromatic vegetables together about 2 to 3 minutes.

Step 4

Pour stock and deglaze bottom of wok. Bring it to boil. Add cubed tofu and carefully stir. You want to keep the shape of tofu as square as possible. Bring back to boil. Meanwhile, mix cornstarch and 2 tbsp water. Pour starch mixture into boiling mapo tofu base while carefully stirring. This is very important, because cornstarch mixture will thicken mapo tofu immediately only where it added into.

Step 5

Garnish with some chopped green onions and extra Sichuan peppercorn powder. Serve with warm cooked rice. Enjoy!