2 cups water

½ teaspoon table salt

½ ounce dried shiitake mushrooms

1 tablespoon Sichuan peppercorns

12 scallions

28 ounces soft tofu, cut into ½-inch pieces

9 garlic cloves, peeled

1 (3-inch) piece ginger, peeled and cut into ¼-inch

rounds

⅓ cup Asian broad bean chili paste

1 tablespoon fermented black beans

½ cup vegetable oil, divided

1 tablespoon Sichuan chili powder

4 ounces fresh shiitake mushrooms, stemmed, or oyster

mushrooms, trimmed

2 tablespoons hoisin sauce

2 teaspoons toasted sesame oil

2 tablespoons soy sauce

1 tablespoon cornstarch

1. Microwave water, salt, and dried mushrooms in

   covered large bowl until steaming, about 1 minute. Let

   sit until softened, about 5 minutes. Drain mushrooms

   in fine-mesh strainer, reserving liquid; set aside soaked

   mushrooms and return liquid to large bowl.

2. Place peppercorns in small bowl and microwave until

   fragrant, 15 to 30 seconds. Let cool completely. Once cool,

   grind in spice grinder or mortar and pestle (you should

   have 1½ teaspoons).

3. Using side of chef's knife, lightly crush white parts of

   scallions, then cut scallions into 1 -inch pieces. Place tofu

   and scallions in bowl with reserved mushroom liquid and

   microwave until steaming, 5 to 7 minutes. Let sit while

   preparing remaining ingredients.

4. Process garlic, ginger, chili paste, and black beans in

   food processor until coarse paste forms, 1 to 2 minutes,

   scraping down sides of bowl as needed. Add ¼ cup

   vegetable oil, chili powder, and 1 teaspoon peppercorns

   and continue to process until smooth paste forms, 1 to 2

   minutes. Transfer spice paste to bowl.

5. Place reserved soaked mushrooms and fresh shiitake

   mushrooms in now-empty processor and pulse until

   finely chopped, 15 to 20 pulses (do not over process).

   Heat 2 tablespoons vegetable oil and mushroom mixture

   in large saucepan over medium heat, breaking up

   mushrooms with wooden spoon, until mushrooms begin

   to brown and stick to bottom of saucepan, 5 to 7 minutes.

   Transfer mushroom mixture to bowl.

6. Add remaining 2 tablespoons vegetable oil and

spice paste to now-empty saucepan and cook, stirring

frequently, until paste darkens and oil begins to separate

from paste, 2 to 3 minutes. Gently pour tofu with

mushroom liquid into saucepan, followed by hoisin,

sesame oil, and mushroom mixture. Cook, gently stirring

frequently, until dish comes to simmer, 2 to 3 minutes.

Whisk soy sauce and cornstarch together in small bowl.

Add cornstarch mixture to saucepan and continue to

cook, stirring frequently, until thickened, 2 to 3 minutes.

Transfer to serving dish, sprinkle with remaining

peppercorns, and serve. (Mapo tofu can be refrigerated

for up to 24 hours.)