Mapo Tofu Salad

In a small bowl, combine 1 Tbsp. doubanjiang or black bean sauce, 1 tsp. sugar, and 2 Tbsp. hot water and stir until the sugar is dissolved and the doubanjiang has broken up. Add 1 garlic clove, grated, one 1" (2.5 cm) piece fresh ginger, peeled and grated, ½–1 tsp. Sichuan peppercorns, crushed, to taste, 1 Tbsp. sesame oil, 1 Tbsp. neutral oil, such as sunflower or grapeseed, 2 tsp. rice vinegar, and ½ tsp. sea salt and stir to combine. Stir until the mixture is pourable and loose. If it’s too thick or spicy, add another 1–2 tsp. water.

In a large baking dish or rimmed plate, scatter ⅓ cup (60 g) cornstarch or potato starch, season it with 1 tsp. sea salt and a few pinches of black pepper and toss to combine. Add one 14-oz./400 g block extra-firm tofu, drained, patted dry, and cut into 1" (2.5 cm) cubes, and, using your hands, gently toss to coat all sides, shaking off any excess. Set aside.

Heat a large skillet over medium-high heat until hot. Add 1–2 Tbsp. neutral oil, such as sunflower or grapeseed, ½ small (about 1 lb./450 g) cabbage, core removed and cut into 1" (2.5 cm) chunks, and 1 or 2 dried whole chiles, or ½ tsp. red chile flakes, to taste, and season well with salt and pepper. Toss until the cabbage is softened but still with some bite, 5–7 minutes. Add 1 garlic clove, grated, 3 tsp. rice or black vinegar, and 1 tsp. sesame oil and toss until combined, another 30–60 seconds. Taste and season with a little more salt and pepper if needed. Transfer to a large serving plate or platter to cool. If needed, wipe out the pan.