Replaces minced meat with finely chopped shiitake mushrooms for a deep umami flavor.
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Blanch the tofu cubes in boiling salted water for 2 minutes to toughen them slightly, then drain carefully.
Heat vegetable oil in a wok over medium-high heat and add the minced shiitake mushrooms, sautéing until they are browned and fragrant.
Add the doubanjiang and fermented black beans to the wok, frying for 1 minute until the oil turns red and aromatic.
Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant but not burnt.
Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer.
Carefully slide the tofu cubes into the sauce, gently folding them in to avoid breaking the pieces.
Slowly pour in the cornstarch slurry while stirring gently, simmering until the sauce thickens to a glossy consistency.
Turn off the heat, stir in the ground Sichuan peppercorns and chili oil, and garnish with sliced green onions before serving.
