Preheat your rice cooker using the soup function.
Stir fry some mala paste, garlic, ginger, and black bean paste until aromatic.
Drizzle in some shaoxing wine, sesame oil, and light soy sauce.
Dilute cornstarch with some water in a separate saucer.
Stir in water, and cornstarch slurry into the rice cooker pot.
Transfer your silken tofu in and braise for about 5 to 10 minutes until the tofu has absorbed the color and flavor of the stew.