Step 1

Add the Sichuan peppercorns to a dry pan over medium heat. Toast for about 1-2 minutes, stirring frequently, until fragrant. Remove from the heat and allow to cool.

Step 2

Transfer the cooled peppercorns to a mortar or spice grinder. Grind the peppercorns as fine as possible and set aside.

Step 3

Heat the vegetable oil in a large wok over medium heat. Add the scallion whites, garlic, ginger, and red chilis. Sauté, stirring frequently, until very fragrant and lightly toasted, about 2 minutes.

Step 4

Add the mushrooms and stir together. Cook, stirring occasionally, until the mushrooms are cooked down and softened about 6-8 minutes. Add the chili bean paste and ground Sichuan peppercorns and mix together.

Step 5

Pour in the broth and sugar and mix to combine. Bring the mixture to a simmer, then lower the heat to medium-low and gently add the tofu cubes. Shake the wok to nestle the tofu into the sauce, being careful not to break the tofu. Simmer for 5 minutes.

Step 6

Mix 2 tsp cornstarch and ¼ cup water in a small bowl until uniform.

Step 7

Drizzle the cornstarch slurry around the sauce and tofu. Gently stir and shake the wok to distribute the cornstarch without breaking the tofu. Remove from the heat.

Step 8

​Top the vegan mapo tofu with scallion greens and serve over white rice. Finish with chili oil for extra spice, if desired, and enjoy!