Mapo Tofu

Soft tofu (cut into cubes)

1 block

Fermented black beans

2 tablespoons

Ginger (minced)

1 tablespoon

Vegetable broth

1 cup

Sugar

1 teaspoon

1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Dou ban jiang

2 tablespoons

Garlic (minced)

2 cloves

Green onions (chopped)

Soy sauce

1 tablespoon

Sichuan peppercorn powder

1 teaspoon

Extra Virgin Pure Sesame Oil

1 tablespoon

Heat oil in a wok, add garlic, ginger and the white parts of the green onions, stir-fry until fragrant.
Stir in dou ban jiang and fermented black beans and continue to cook for another minute.
Pour in vegetable broth and bring the mixture to a simmer.
Add the tofu, simmer in the sauce for 5 minutes.
Season the dish with soy sauce, sugar, and Sichuan peppercorn powder.
Stir the cornstarch slurry to thicken the sauce, drizzle Extra Virgin Pure Sesame Oil over the mapo tofu and stir well, garnish with the green onions.