Vegan Ma Po Tofu

Preparation

1. Step 1

   In a wok over medium heat, heat olive oil until shimmering. Add ½ teaspoon Szechwan pepper, and stir rapidly for 30 seconds. Add garlic, and stir rapidly for 30 seconds. Remove wok from heat, and add oyster sauce, 1 cup water, hot bean paste, soy sauce, sugar, 1 teaspoon chili sesame oil, Thai chili, a pinch of white pepper, vinegar and tofu.

2. Step 2

   Place wok over high heat and cook until bubbling, about 3 to 5 minutes.Add the preserved vegetable. As it begins to heat up, adjust hot bean paste as desired, a teaspoon at a time, up to 3 teaspoons. (This amount will make it tear-inducing hot, the fieriness that Susur Lee likes.) The sauce will begin to thicken, just slightly.

3. Step 3

   In a small bowl, mix cornstarch with ¼ cup cold water. Pour into the wok, stirring very gently,so as not to break up the tofu. Simmer until sauce is glossy, 30 seconds to 1 minute.

4. Step 4

   Transfer to a medium serving bowl, and garnish with drained julienned ginger, coriander leaves and stems, a drizzle of sesame oil, red bell pepper, and, if desired, a sprinkle of Szechwan pepper. If desired, serve with rice.