Vegan 30-Minute Mapo Tofu

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1. 1Step 1: Heat a non-stick pan over low heat.
2. 2Step 2: Toast the peppercorns until fragrant. When you hear a popping sound or see some peppercorns jumping in the pan, they are ready.
3. 3Step 3: Turn off the heat immediately and let it cool down.
4. 4Step 4: Transfer to a spice blender or mortar. Grind or pound into ground pepper, then set it aside until later.
5. 5Step 5: Cut the tofu into cubes and place them on a plate.
6. 6Step 6: Bring a pot of water to boil and season with 1/2 teaspoon of salt.
7. 7Step 7: Carefully slide the tofu into the boiling water. Be sure you have enough water to cover all the tofu's surface.
8. 8Step 8: 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.
9. 9Step 9: Heat a large wok and add 1 tablespoon of oil.
10. 10Step 10: Sauté mushrooms until they turn slightly brown and fragrant. Push the mushrooms to the side of the pan.
11. 11Step 11: Sauté ginger, garlic, and the white part of the green onion until aromatic, add more oil if needed.
12. 12Step 12: Add the spicy bean paste, chili powder, and vegetable stock.
13. 13Step 13: Bring the mixture to a boil, then season with Shao Xing wine, soy sauce, dark soy sauce, sugar, and mushrooms powder (if using).
14. 14Step 14: Stir the mixture until the sugar has melted.
15. 15Step 15: Carefully slide the tofu into the broth, making sure that all tofu is immersed. Bring the heat back to a boil.
16. 16Step 16: 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.
17. 17Step 17: Add the chopped green onions and stir the cornstarch slurry until you get your desired thickness.
18. 18Step 18: Finally, add the ground peppercorn and a drizzle of chili oil before serving.
19. 19Step 19: Serve warm with a bowl of rice. Enjoy.