Start by cutting your tofu into small pcs and pour boiling water and let sit for 2 min, then drain. Chop your onion, carrot, scallion and ginger and garlic into a fine mince. In neutral oil, fry your dry chili for 20 seconds, then add white onion and scallion whites and cook down for a minute. Mix in carrot, mushroom, and ginger and garlic and saute until translucent. Add chili bean paste, wine, vegetarian oyster sauce, vegetable stock, and chili oil and cook down for another 30 seconds on high, mixing always! Mix in tofu, green peas, scallion greens, mushroom powder and CS slurry until all shimmering and emulsified! Serve with white rice and top with fresh ground toasted sichuan peppercorns.
