STEP 1

Preparing the knife-chopped chili mixture: Cut all the Chao Tian chilies into 3 or 4 pieces with scissors and discard all the seeds to reduce the heat, then place them in a small bowl with the Sichuan peppercorns.

STEP 2

Note: Chao Tian chilies have a medium heat and are used mostly for aroma here; if you substitute them, adjust the amount according to your chilies' spiciness.

STEP 3

Heat your wok, add the seed oil and bring it to 130°C.

STEP 4

Add the chili pieces and Sichuan peppercorns, toasting them for about 30 seconds.

STEP 5

Transfer to a cutting board, crush with a Chinese cleaver/knife, finely chop, and set aside.

STEP 6

Preparing the tofu: Pour one liter of water and a teaspoon of salt into the wok, then bring to a boil.

STEP 7

Cut the tofu into roughly 2 cm cubes.

STEP 8

Once the water is boiling, gently slide the tofu cubes in.

STEP 9

Let them simmer on low heat for about 3 minutes.

STEP 10

This step helps firm up the tofu so it does not break during later cooking, and removes the raw soy taste.

STEP 11

Drain the tofu very gently and set it aside in a bowl of warm water to prevent the cubes from sticking together.

STEP 12

Cooking the Mapo Tofu: If using king oyster mushrooms and walnuts, finely mince the mushrooms and chop the walnuts with a knife to replicate the texture of minced meat.

STEP 13

If using soy/pea granules, rehydrate them according to the package instructions and squeeze out excess water thoroughly.

STEP 14

Dry the wok and heat it over medium heat.

STEP 15

Add the rapeseed oil and deodorized coconut oil.

STEP 16

Add your chosen plant-based meat alternative (mushrooms and walnuts, granules, or store-bought mince) and stir-fry until it turns golden brown and slightly crispy.

STEP 17

Turn the heat down to low.

STEP 18

Add the Doubanjiang and the fermented black beans (Dòuchǐ).

STEP 19

Fry gently for about 1 to 2 minutes, stirring constantly, until the oil turns a deep, bright red and releases its rich aroma.

STEP 20

Toss in the diced ginger and garlic.

STEP 21

Stir-fry over medium heat for another 30 seconds until fragrant, being careful not to burn them.

STEP 22

Pour the water or vegetable broth into the wok and bring to a boil.

STEP 23

Add the sugar and MSG.

STEP 24

Gently drain the tofu from the warm water and add it to the wok.

STEP 25

Carefully push the tofu using the back of your Chinese ladle (moving from the edges toward the center in smooth motions) to avoid breaking it.

STEP 26

Let it simmer over medium-low heat for about 5 minutes so the tofu absorbs all the flavors of the sauce.

STEP 27

Thicken and Finish: Give the potato starch and water mixture (the slurry) a quick stir.

STEP 28

Pour one-third of it into the wok in a thin stream while gently moving the tofu.

STEP 29

Let it thicken for a few seconds.

STEP 30

Add the second third of the slurry.

STEP 31

This multi-step process allows the sauce to bind perfectly without forming clumps.

STEP 32

Add the sliced scallions and the final part of the slurry.

STEP 33

The sauce should become thick, glossy, and completely coat the tofu cubes.

STEP 34

Turn off the heat and transfer the Mapo Tofu into a large serving dish or deep bowl.

STEP 35

Generously dust the top with the knife-chopped chili-and-Sichuan-pepper mixture you prepared earlier.

STEP 36

Serve immediately while piping hot, accompanied by steamed white rice (such as Jasmine rice).