Method

1. Cut the tofu into 1.5cm cubes, and leave to steep in very hot, slightly salted water.
2. Cut the sping onions into 1.5cm long pieces.
3. Heat a large pan over medium heat, and add the oil.
4. When the oil is hot, add the vegan minced meat, and the chili bean paste. Stir fry for about 30 seconds until the oil has a red color.
5. Add the fermented black beans and ground chilis, and stir fry for another 20-30 seconds.
6. Pour in the stock, stir well, and add the drained tofu. Mix it in gentry by pushing the back of your ladle gentry from the edges to the center of the pan. This prevents the tofu from breaking up.
7. Season with sugar, light soy sauce, and salt to taste.
8. Simmer for about 5 minutes.
9. Add the scallions, and stir gently.
10. Add the cornstarch mixture in 2-3 stages, mixing well until the sauce has thickened.
11. Put into a bowl, and sprinkle with ground Sichuan pepper.
12. Serve immediately with rice.