Spicy Hot Sichuan Tofu

Sichuan cooking lives on the collision of heat and numbing spice, and this tofu dish puts both front and center. Hot bean paste (doubanjiang) brings fermented, garlicky depth while ground Sichuan peppercorns do the signature mouth-buzzing work that chili alone can’t fake.

The method stays gentle on purpose: brown the ginger first so the oil picks up its warmth, then slide in the diced tofu and stir it with a light hand so the cubes stay intact instead of crumbling into scramble.

Mushrooms and water chestnuts go in next, adding a soft-meets-crunchy contrast, before a cornstarch-thickened sauce of sherry, vinegar, and soy pulls everything together into a glossy coat. Green onions hit the pan last so they keep their snap and color.

Serve it over steamed rice to soak up the sauce.

Chef Tips

• Press the tofu for 15 minutes before dicing so it browns instead of weeping water into the pan.
• Toast whole Sichuan peppercorns in a dry skillet and grind fresh for maximum tingle; pre-ground loses its punch fast.
• Stir gently with a wide spatula rather than a spoon to keep tofu cubes from breaking.
• Use tamari in place of soy sauce to keep the dish gluten-free.

Variations

• Swap the tofu for cubed seitan or tempeh for a chewier bite.
• Add wood ear mushrooms alongside the fresh ones for extra texture.
• Finish with a handful of roasted peanuts for crunch and nutty richness.