Mapo Tofu with Winter Vegetables

Prepare the sauce: In a small bowl, combine vegetable broth, soy sauce, Shaoxing wine (if using), sugar and set aside.

Heat oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and cook until fragrant, about 30 seconds. Be careful not to burn them.

Add garlic and ginger and cook until fragrant, about 30 seconds.

Add the chili bean paste and cook for 1 minute, stirring constantly, until fragrant and the oil turns red. Be careful not to burn the paste.

Add the diced butternut squash and sliced shiitake mushrooms. Stir-fry for 5-7 minutes, until the squash is slightly softened.

Pour in the vegetable broth mixture and bring to a simmer.

Gently add the cubed silken tofu and chopped kale. Simmer for 5 minutes, being careful not to break the tofu.

Stir the cornstarch slurry and add it to the wok. Cook, stirring gently, until the sauce thickens, about 1-2 minutes.

Remove from heat and stir in the sesame oil.

Garnish with chopped green onions and serve hot over rice.