Combine the rinsed rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes; let stand covered 5 minutes, then fluff.
Bring a pot of lightly salted water to a bare simmer. Gently add the tofu cubes and blanch 2 minutes to firm them up; drain carefully and set aside.
Heat oil in a wok or skillet over medium heat. Add the mushrooms, garlic, ginger, and scallion whites and stir-fry 1-2 minutes until fragrant.
Stir in the doubanjiang and fermented black beans, if using, and cook 1 minute until the oil turns red and fragrant.
Pour in the vegetable broth, soy sauce, and sugar. Bring to a simmer and cook 3-4 minutes to let the flavors combine.
Gently slide in the blanched tofu and simmer 3-4 minutes, spooning the sauce over the top, being careful not to break up the cubes too much.
Stir in the cornstarch slurry and simmer 1-2 minutes until glossy and thickened. Drizzle with sesame oil and sprinkle with scallion greens and Sichuan peppercorns.
Spoon over steamed rice and serve immediately while hot.
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