Soft Tofu In A Spicy Numbing Sauce Sichuan Peppercorns Recipe

Prepare tofu

Remove the soft tofu from its packaging and gently drain off excess liquid. Place the block of tofu on a plate or in a shallow heatproof dish. If you prefer smaller portions, cut into 2–3 cm cubes or leave whole for an elegant presentation. Handle gently to avoid breaking.

Warm tofu (optional)

To serve warm, steam the whole block or tofu pieces for 3–5 minutes over simmering water until heated through. Alternatively, microwave covered on medium power for 45–70 seconds depending on your microwave and tofu quantity. Keep warm while preparing the sauce.

Garnish

Thinly slice the scallions on a bias and finely chop the cilantro if using. Drizzle toasted sesame oil over the finished dish right before serving to preserve aroma.

Toast and infuse oil

In a small skillet or saucepan, dry-toast the Sichuan peppercorns over medium heat for 30–60 seconds until fragrant (watch carefully to avoid burning). Remove from heat and crush lightly with a mortar/pestle or by pounding in a small bowl. In the same pan, add the vegetable oil and warm over medium heat. Add the dried red chiles and gently fry for 30–45 seconds until they darken slightly and the oil is fragrant. Remove chiles to prevent excessive bitterness, leaving the infused oil and some chile bits.

Build the sauce

Reduce heat to low. Add the minced garlic and ginger to the infused oil and sauté briefly (15–20 seconds) until aromatic but not browned. Stir in the doubanjiang and cook 20–30 seconds to release its aroma. Add the warm stock, light soy sauce, black vinegar, sesame paste (if using), sugar, and salt. Mix thoroughly and simmer gently for 1–2 minutes to combine flavors.

Thicken the sauce

Whisk the cornstarch and cold water to make a slurry. Gradually drizzle the slurry into the simmering sauce while stirring until the sauce slightly thickens to a glossy consistency that will coat the tofu (about 30–60 seconds). Taste and adjust seasoning: add a pinch more salt or 1/2 tsp sugar if needed. Stir in the crushed toasted Sichuan peppercorns and remove from heat.

Optional oil pour

For an extra layer of aroma, warm a tablespoon of oil until shimmering and pour it over the sauce once it is spooned onto the tofu — this will sizzle and release aroma from remaining chile flakes and peppercorn bits. Do this carefully and immediately.