- 1 (8 ounce) package firm tofu, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 2 tablespoons chili bean paste (toban djan)
- 1 (3/4 inch thick) slice fresh ginger, finely chopped
- 1 teaspoon chile powder
- 1 cup water, or as needed
- 1 bunch garlic scapes, cut into 1-inch pieces
- 1 teaspoon soy sauce
- salt to taste
- 1 teaspoon water
- 1 teaspoon cornstarch
- 1/2 teaspoon ground Sichuan peppercorns, or to taste
- Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain.
- Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes.
- Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.
- Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.