To prepare the Sichuan peppercorn, heat a non-stick pan over low heat.
Toast the peppercorns until fragrant. When you hear a popping sound or see some peppercorns jumping in the pan, they are ready.
Turn off the heat immediately and let it cool down.
Transfer to a spice blender or mortar. Grind or pound into ground pepper, then set it aside until later.
Next, cut the tofu into cubes and place them on a plate.
Bring a pot of water to boil and season with ½ teaspoon of salt.
Carefully slide the tofu into the boiling water. Be sure you have enough water to cover all the tofu's surface.
Cook the tofu for about 4-5 minutes or until they look plump. Using a sieve, drain out the water and transfer tofu to a plate.
Now, heat a large wok and add 1 tablespoon of oil.
Sauté mushrooms until they turn slightly brown and fragrant. Push the mushrooms to the side of the pan.
Sauté ginger, garlic, and the white part of the green onion until aromatic, add more oil if needed.
Add the spicy bean paste, chili powder, and vegetable stock.
Bring the mixture to a boil, then season with Shao Xing wine, soy sauce, dark soy sauce, sugar, and mushrooms powder (if using).
Stir the mixture until the sugar has melted.
Carefully slide the tofu into the broth, making sure that all tofu is immersed. Bring the heat back to a boil.
Then, lower the heat to medium-low while maintaining a low boil. Cook the tofu until the broth has reduced to half. Stir occasionally and taste. Season accordingly.
Add the chopped green onions and stir the cornstarch slurry* until you get your desired thickness.
Finally, add the ground peppercorn* and a drizzle of chili oil before serving.
Serve warm with a bowl of rice. Enjoy.