Vegan Ma Po Tofu

2 tablespoons olive oil
½ teaspoon ground Szechwan pepper, plus additional as needed
1 tablespoon garlic, finely chopped
2 tablespoons vegetarian oyster sauce
1 tablespoon hot bean paste (also known as spiced broad bean sauce), or as needed
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon chili (hot) sesame oil, plus additional for drizzling
Half a Thai bird’s-eye chili, seeded and minced
Freshly ground white pepper
2 teaspoons black Chinese vinegar, or balsamic vinegar
1 16-ounce package of silken tofu, drained and cut in 3/4 inch cubes
¼ cup minced Chinese preserved vegetable (mustard green root)
2 teaspoons cornstarch
1 tablespoon ginger, julienned and placed in a bowl of cold water
12 coriander leaves, whole, plus stems, minced
1 tablespoon minced red bell pepper.

Nutritional Information
- Nutritional analysis per serving (2 servings)
  371 calories; 26 grams fat; 4 grams saturated fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 21 grams protein; 1293 milligrams sodium

2 servings

In a wok over medium heat, heat olive oil until shimmering. Add 1/2 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.
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.
In a small bowl, mix cornstarch with 1/4 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.
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.

1 hour