Ingredients

• 0.5 cups vegetable broth
• 1 tablespoon maple syrup
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon peanut oil
• 1 cup shiitake mushrooms , sliced
• 3 tablespoons fermented black beans , roughly chopped
• 2 greens onions , white parts only, chopped
• 6 cloves garlic , minced
• 1 tablespoon fresh ginger , minced
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons chili bean paste , doubanjiang
• 1 , 14 ounce
• 1 tablespoon chile oil
• 1 tablespoon sesame oil
• 3 tablespoons peanuts , chopped

Instructions

1. 1 Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
2. 2 Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
3. 3 Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

Nutrition per serving