Mapo Tofu, Mild Northeast Chinese Version

Also known as "mala" tofu, this Sichuan dish has gained popularity all over China in its different variations. I learned a very mild 东北麻辣豆腐. I just wanted to post a quick recipe I learned from Ma Laoshi's northeast cuisine cooking class before I forget the ingredients. I have tried my best to find translations for all the Chinese names. Also, Ma Laoshi rarely gives us an accurate measurement of his ingredients, so I have guestimated based on what I saw. It could be wrong, but adjust according to your taste.

Ingredients:
1/4 cup Sichuan peppercorn (be careful, this stuff has the ability to make your tongue go numb)
1/4 cup star anise
1/2 package fermented black beans
Handful of dried heaven-facing pepper (指天辣椒), dried long and thin whole peppers you'll often find in Chinese cooking
Chili oil (I think the teacher actually used chili paste)
Chicken stock (powder, the Chinese brand with the orange/yellow can and a green cap)
Salt
Soysauce
Oil
2 large (5x3x3 inch) blocks of firm tofu, cut into small cubes (about 5 normal sized blocks should work)

In a wok or large-sized pan, heat up about 1 cup of oil. When the oil starts dancing, toss in the Sichuan peppercorn (I have been trying to find some kind of a replacement for Sichuan peppercorn, and the closest thing I can think of is dried fennel. However, try your best to find Sichuan peppercorn). Let the peppercorn fry in the oil for about 4-5 minutes before scooping out only the peppercorn and tossing it away. The oil should be nice and flavored with the "嘛" flavors of the peppercorn now. Next fry the star anise in the oil for about 2-3 minutes, but do not scoop it out.

Add in the tofu cubes with about 1.5 cups of water. Add in the chili peppers and chili oil/paste as well as the fermented black beans. Be careful when stirring tofu as it breaks easily. Always use the rounded back side of a spatula or a spoon to "push" the tofu around gently. Let the water boil in the mixture and allow the tofu to absorb the flavors. Gently stir to make sure the tofu doesn't burn at the bottom of the pan. At this time, you should test a small piece of tofu to see if it is cooked, also test out the flavors to see if it is spicy enough to your liking. Lower the heat to simmer and toss in 2 tablespoons or so of chicken stock and some salt. Also pour some soy sauce over the entire dish and "toss" everything. You might not be as amazing as my 82-year-old cooking teacher to flip a wok, but you can always give it a try if you don't mind sacrificing some tofu. Let it simmer for about 2-3 minutes as you prepare plates.

Since I love to cook, I have a few other suggestions to add more flavors to the dish. Try also tossing in the "head" of scallions (the light green part) in the oil when you first start, and then throwing in some chopped scallions into the dish. I also like some grated ginger. Also, you can add more things other than just tofu into the dish. Also try some green peas, thinly sliced pork, Wood Ear (木耳), thinly sliced carrots, green/red peppers, and anything else you can think of as long as it is suitable to cook in a short amount of time (don't want to overcook the tofu).