Vegan Mapo Tofu

Method

1. Toast the Sichuan peppercorns in a dry hot wok or large frying pan for 2 minutes until fragrant. Transfer to a mortar and pestle and grind into a powder. Reserve.
2. Drain liquid from the tofu and cut into 2cm cubes. Place tofu and 1 tsp salt into a small saucepan of boiling water. Simmer for 1 minute. Remove from heat and reserve.
3. Place wok on high heat. Add oil. Once hot, add mushrooms. Stir fry mushrooms for about 8 minutes. The mushrooms will release all their liquid and then start to fry. Once the mushrooms start to brown, they are ready for the next step.
4. Add doubanjiang, garlic, and ginger. Stir fry for 2 minutes until fragrant.
5. Stir in the ground Sichuan peppercorns, vegetable stock (or water), light and dark soy sauce, and sugar. Bring to a simmer and cook for 3 minutes.
6. Place the cornflour in a small bowl and mix with an equal amount of water. Mix until smooth. Add cornflour mix to the wok and stir to combine. Once cornflour is heated, the sauce will become thick and glossy. Turn off the heat.
7. Drain the tofu and gently fold the tofu into the sauce, being careful not to break the tofu.
8. Garnish with sliced spring onion and serve with rice.