Ingredients

1 block firm or extra firm tofu
2 tbsp canola oil
1 tbsp sichuan pepper corn oil (see notes)
2 tbsp broad bean paste
2 tbsp sichuan preserved vegetable, minced
1 tbsp fermented black beans, finely chopped
1 tsp ground sichuan chilies (optional)
1 cup vegetable stock
2 tsp granulated sugar
2 tsp soy sauce
1 scallion, thinly sliced
4 tbsp cornstarch
6 tbsp water

Instructions

Cut tofu into 1" cubes by cutting in half, then half again, then rotate and repeat, creating a grid shape
Cook tofu in simmering salted water for a minimum of 3 minutes, then strain well and reserve.
Small blocks, packed in water, can be found in some supermarkets and most Asian markets.
Next, use a hot wok to heat both oils
Add chili bean paste and cook over medium heat for 30 seconds
Add preserved vegetable, black beans and ground chilies and cook for an additional 20 seconds.
Next, add the stock, sugar, soy sauce and tofu, and simmer for 5 minutes.
Add scallions and simmer an additional 30 seconds.
Mix together the cornstarch and water, then add to the mixture in the wok one small bit at a time until it reaches desired thickness.
Serve over rice with steamed broccoli

Notes

To make Sichuan peppercorn oil:

1/2 cup neutral-flavored oil, such as canola, peanut, or grapeseed oil 2–3 tablespoons fresh Sichuan peppercorns, either red or green

Toast the peppercorns. Heat a dry saucepan or skillet over medium-low heat. Add the Sichuan peppercorns and toast for 1–2 minutes, shaking the pan frequently. The peppercorns should become fragrant and slightly smoky. Do not let them burn.

Cool and crush. Remove the pan from the heat and let the peppercorns cool completely. For a stronger flavor, you can lightly crush them using the back of a spoon, a mortar and pestle, or a rolling pin.

Heat the oil. In a clean saucepan, heat the neutral oil over medium heat. Bring it to a temperature where it just begins to smoke lightly, or around 300°F (150°C). A cooking thermometer is helpful for accuracy.

Infuse the oil. Pour the hot oil over the crushed peppercorns in a heat-safe bowl. The oil should sizzle gently. If using, add a pinch of salt. Stir to combine.

Steep and strain. Let the oil cool completely to room temperature, allowing the flavors to infuse. For a more intense flavor, you can let it steep for up to 24 hours.

Store. Pour the oil through a fine-mesh strainer or sieve into a clean, airtight glass jar. Discard the peppercorn solids. The oil can be stored in a pantry for up to three months. For longer storage, refrigerate it.