Spicy Sichuan Tofu Condiment

In a small pot, heat quarter cup oil and fry doubanjiang until brown, stirring constantly. Let cool, mix with lao gan ma, and set aside.

Blend spices in a grinder: fennel seeds, cardamom, star anise, and white pepper.

In a pot, heat a half cup of oil to shimmering and fry spices to bloom them and release their aroma. Pour into lao gan ma/doubanjiang mixture, mix, store, and let rest for a day.

When ready to serve, to taste, take some of this condiment, and mix with soy sauce, sugar, minced garlic, green onion, sesame oil, and MSG to taste. Each person has their own preference in our family, hence the lack of quantities.