Spoon the rich and savory, spicy mapo sauce over freshly made silken tofu and you’ll discover why this is Chef Scott’s favorite dish of all time.
Cut the silken tofu into cubes and set aside.
Find our Silken Tofu Recipe here!
In a saute pan over medium heat pour the chili oil and heat until it begins to shimmer.
Saute the ginger and garlic for 1 minute, add ½ the scallions and sauté for 1 more minute.
Add the chili flakes, Sichuan peppercorns, and fermented black beans to the pan and saute until fragrant about 30 seconds.
Add the toban djan, soy sauce, and water. Cook for 1 minute at a full boil.
Add the the silken tofu and coat with the sauce, cook for 1 minute or until the silken tofu has been heated through.
Serve immediately with white rice.