Spicy Mapo Tofu with Ground Turkey and Bok Choy

In a wok or large skillet, heat 1 tablespoon of peanut oil over medium-high heat. Add 1 pound of ground turkey and cook, breaking it up with a spoon, until browned.

Add 2 tablespoons of doubanjiang (fermented broad bean paste), 1 tablespoon of douchi (fermented black beans, rinsed and minced), 2 cloves of minced garlic, and 1 tablespoon of minced ginger to the skillet. Stir-fry for 1 minute until fragrant.

Pour in 1 cup of chicken broth, 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of ground white pepper. Bring to a simmer.

Gently add 1 pound of silken tofu, cut into 1-inch cubes, and 1 cup of chopped bok choy to the skillet. Simmer for 5-7 minutes, allowing the tofu to heat through and the bok choy to wilt slightly.

In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to form a slurry. Pour the slurry into the skillet and stir gently until the sauce thickens.

Drizzle 1 teaspoon of sesame oil over the dish. Serve hot, garnished with Sichuan peppercorns and chopped scallions, if desired.