Ingredients

• 400 g tofu, silken, cut into inch cubes
• 150 g shiitake mushrooms, sliced
• 125 ml vegetable broth
• 2 tablespoons chili bean paste
• 30 g fermented black beans, roughly chopped
• 6 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon szechuan peppercorns
• 2 teaspoons low sodium soy sauce
• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• 1 teaspoon chili oil
• 1 tablespoon honey or 1 tablespoon maple syrup
• 30 g green onions, thinly sliced
• 1 teaspoon cornstarch
• 25 g peanuts, roughly chopped

Instructions

1. Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.

2. Heat peanut oil in a wok.

3. Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.

4. Add in chili bean paste and soy sauce mixture.

5. Stir until thick then add tofu. Heat for a minute.

6. Transfer to a serving dish then drizzle chili oil and sesame oil.

7. 7. Top with chopped peanuts.