Ingredients

• 1 ounce firm tofu, pressed and cut into 3/4-inch cubes
• 3 tablespoon vegetable oil
• 2 tablespoon Sichuan peppercorns
• 4 dried red chiles, halved and seeds removed
• 6 garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoon doubanjiang (spicy bean paste)
• 1 cup vegetable broth
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1.5 tablespoon cornstarch
• 0.25 cup water
• 2 cup jasmine rice, uncooked
• 3 cup water
• 0.5 cup crispy fried shallots
• 3 scallions, thinly sliced, white and green parts separated
• 1 tablespoon sesame oil
• 2 teaspoon sesame seeds

Steps

1. Drain tofu and place on a clean kitchen towel or paper towels. Press gently for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.
2. Cook jasmine rice: Rinse rice in a fine-mesh strainer until water runs clear, then combine with 3 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Set aside.
3. In a small bowl, whisk together cornstarch and 1/4 cup water to create a slurry; set aside.
4. In another small bowl, combine vegetable broth, soy sauce, rice vinegar, and sugar; set aside.
5. Toast the Sichuan peppercorns in a dry wok or skillet over medium heat for 2 minutes, shaking the pan occasionally, until fragrant. Transfer to a small bowl and crush lightly with the back of a spoon; set aside.
6. Add 3 tablespoons vegetable oil to the wok and heat over medium-high heat until shimmering, about 1 minute.
7. Add the halved dried red chiles to the hot oil and stir constantly for 30 seconds to infuse the oil with flavor.
8. Add the minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
9. Add the doubanjiang (spicy bean paste) and stir constantly for 1 minute to toast and incorporate, breaking up any clumps.
10. Pour in the broth mixture (broth, soy sauce, vinegar, sugar) and bring to a simmer, stirring occasionally, for 2 minutes.
11. Gently add the tofu cubes to the simmering sauce, being careful not to break them. Stir gently for 2 minutes to coat with sauce.
12. Re-whisk the cornstarch slurry and slowly pour it into the wok while gently stirring. Cook for 1 minute until the sauce thickens and coats the tofu.
13. Remove from heat and stir in the sesame oil.
14. Divide the cooked jasmine rice among four bowls, creating an even base.
15. Ladle the mapo tofu and sauce over each portion of rice.
16. Sprinkle each bowl with toasted Sichuan peppercorns, crispy fried shallots, sesame seeds, and the green parts of the sliced scallions. Serve immediately.