Douhua

Method

1. 1 Scoop the soft tofu into thin slices using a flat spoon, without cutting with a knife so that the slices remain smooth.
2. 2 Pour hot water over the beans until they are completely covered, then drain it off so they stay warm without becoming mushy.
3. 3 Roast dried chilies with Sichuan peppercorns, then pour in 200-degree oil to make chili oil.
4. 4 Mix soy sauce, black vinegar, soybean paste, and chili oil, then pour over the tofu.
5. 5 Sprinkle with crushed roasted peanuts, chopped pickled mustard greens, and green onions; the Sichuan version is salty and spicy, unlike the version with sweet ginger syrup.