Notes

• Yield: 4 serves
• Preparation Time: 5min
• Cooking Time: 10min
• Rating: 3 Chili

Equipment

• Wok
• Rice Cooker

Ingredients

• 2 teaspoons Sichuan peppercorns
• 1/4 cup vegetable oil
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• 1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes
• 1/4 cup textured veg protein
• 1/4 cup diced shitake
• 3 garlic cloves grated
• 1 tablespoon fresh ginger grated
• 2 tablespoons fermented chili bean paste
• 2 tablespoons Xiaoxing wine
• 1 tablespoon dark soy sauce
• 1 teaspoon masels veg chicken stock
• 1/4 cup finely sliced scallion greens

Directions

1. Heat half of sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle.

2. Soak TVP, stock powder, cornstarch and mushrooms in 1 cup cold water until rehydrated.

3. Add pepper corns back to the wok with oil, garlic, ginger, and chili bean paste and fry till fragrent.

4. Add wine, soy sauce, and TVP/Mushroom and bring to a boil and cook for 30 seconds until thickened.

5. Add tofu and carefully fold in, being careful not to break it up too much.

6. Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper.

7. Serve immediately with white rice.