Mapo-Style Silken Tofu Winter Warm Bowl

Rinse jasmine rice until water runs clear. Cook in a rice cooker or saucepan with 1 cup water, covered, for about 15 minutes until fluffy.

Heat neutral oil in a wok or deep skillet over medium heat. Add minced garlic and ginger, stir for 30 seconds until fragrant. Add doubanjiang and stir for another minute until the oil turns red. Pour in vegetable broth and soy sauce, bring to a gentle simmer.

Gently slide the silken tofu cubes into the simmering sauce — do not stir aggressively or they will break apart. Nestle bok choy halves around the tofu. Cover and cook for 4 minutes until bok choy is just wilted.

Drizzle the cornstarch slurry around the edges of the pan. Gently swirl the pan to distribute. Sprinkle ground Sichuan peppercorns over the top.

Divide steamed rice between two deep bowls. Spoon the tofu, bok choy, and sauce over the rice. Garnish with sliced scallions and serve immediately while hot.