Mapo Tofu

The secret to making the best-tasting mapo tofu is to use the freshest Sichuan peppercorns you can find, along with a high-quality doubanjiang (spicy fermented bean paste). For this vegan version, I use dried shiitake mushrooms and their soaking water for an intense umami flavor. I also substitute the homemade black bean sauce for soy sauce to give it an extra depth of flavor. Soft (or even silken) tofu is often used in China for the best texture, but feel free to replace it with medium or