By Chen Zeng

(Serve 6)

1 ounce dried shiitake mushrooms (dried is important as it has much more concentrated umami flavor than fresh)

2 Tbsp neutral flavor cooking oil

2 garlic cloves, minced

1 tsp minced ginger

2 Tbsp Doubanjiang (fermented broad bean paste); *see note below

8 ounces meat substitute (ie vegan crumbles or chopped ground meat) or minced mushrooms of choice

1/2 tsp whole Sichuan peppercorn

2 Tbsp chili oil

1/2 cup vegetable stock or mushroom water (you can also substitute the water used for soaking shiitakes)

14- to 16-ounce package tofu cut into cubes (firm and silken both work well)

1 tsp cornstarch dissolved in 1 tbsp water

1 scallion, (finely chopped, saved for garnish)

Soak dried shiitake mushrooms in warm water until soft and hydrated. Cut them into small pieces and set aside. Reserve the mushroom water if you want to use it instead of stock.

Heat up oil in a wok or frying pan, add minced garlic and ginger and stir-fry until fragrant. Add rehydrated mushroom, Doubanjiang, meat substitute or minced mushrooms, and whole Sichuan peppercorn, and stir frequently to avoid burning the spice.

Add stock and bring to boil, carefully put tofu into wok and push gently with a spatula or wooden spoon to prevent the cubes from breaking, let the stock reduce for about five minutes. Add in the **chili oil. Then, add the cornstarch mixture and stir in gently until the sauce thickens.

Transfer to a serving bowl and sprinkle the top with chopped scallion. This dish serves best with rice but noodles should also work well. Pair up with some steamed or stir-fry veggies for a complete meal.

*For Doubanjiang, use Sichuan Pixian Broad Bean Paste for the most authentic flavor but Lee Kum Kee chili bean sauce also works.

**For chili oil, any Asian-style product should work well.