Figgy Mapo Tofu Tagine

1. Place both oils in a tagine or large saucepan and set over medium heat. Swirl gently to coat the bottom.
2. Once shimmering, add the garlic, ginger, chili, white pepper, and Sichuan peppercorns, sauteing for 1 – 2 minutes or until aromatic.
3. Add the figs and stir thoroughly, making sure there’s nothing sticking to the bottom. Cook for 5 – 7 minutes, stirring frequently until the figs have softened.
4. In a separate container, whisk together the black beans, soy sauce, vinegar, stock, and cornstarch. Once the mixture is completely smooth, pour it in and mix throughout to incorporate. Let simmer gently for about 2 minutes, until the liquid has thickened.
5. Gently add the tofu, folding the mixture rather than stirring to prevent the cubes from getting smashed. Turn down the heat to low and gently simmer for about 15 minutes, until the tofu has absorbed some of the flavorful sauce and is hot all the way through
6. Serve immediately over cooked rice. Top with scallions, to taste.

Notes: If black vinegar (chinkiang vinegar) is unavailable, substitute an equal measure of balsamic. Though the fermented black beans add a distinctive taste that’s hard to replicate, the same amount of red miso paste can be substituted in a pinch.