This serves four and takes about 30 minutes total to prepare.
Add two cups of boiling water to a 15 oz block of medium-firm tofu that you have diced into cubes. Set aside for 15 minutes.
In another bowl, dissolve 1 T of cornstarch in ¼ cup water and set aside.
Meanwhile, in a wok or sauce pan, add 2 T oil and 2 T black bean paste (toban jdan), 2 minced garlic cloves and 2 T minced ginger. Stir. When slightly browned, add 2 T soy sauce, 1 T black bean garlic sauce, the drained tofu and 1 tsp sesame oil. Stir to combine. Add sliced green onion and ¼ cup texturized vegetable protein (TVP. Optional) and a tsp of ground Sichuan peppercorn.
Pour in the cornstarch dissolved in water and stir.
Taste and add chile flakes as needed.
Serve garnished with green onion, and rice.
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