Prepare

1. Tofu cut into 1'x1' square pieces

2. Marinate the plant-based meat with a little      salt and 1/2 tsp of sesame oil. Mix well

3. mince 1 tsp of fermented black      soybeans, 3 garlic cloves, 1.5" of ginger

4. Finely chopped      scallions, keep the white and green  part separate

5. Stir 1 tsp cornstarch) with 2 tsp water

6. Roast and ground Sichuan      pepper

Cooking

1. Heat 3 tbsp olive oil in a wok over medium heat,      stir-fry the marinatedplant-based meat until cooked, transfer to a plate.

2. Using same wok, heat 1 tbsp olive oil. Then add      the minced      garlic,      ginger, white onion head, black soybeans and 1 tbsp Sichuan chili sauce,      stir-fry all the ingredients over medium heat for 1-2 minutes.

3. Then add 1 tsp of black pepper and      stir for 1 more minute

4. Add 10 oz of water (or vegetable broth),      bring everything to a boil.

5. When boiling, add tofu and 1 tbsp soy sauce

6. Place cooked      plant-based meat back into the wok, stir gently to avoid break the tofu

7. Cover and braise on low heat      for 10 minutes

8. After 10 minutes,      stir      again the cornstarch and water mixture, pour gently and gradually into the      wok      (or you can add a bit to reach to the thicken texture of your preference)

9. When the sauce has      thickened (about a minute or two), add 1/2 tsp of ground Sichuan pepper and green onions. Tun off heat. The dish is done, served with hot      rice.

Note:

• Sichuan pepper has a      spicy taste that numbs the tip of the tongue, a strong taste, a bit similar to the citrus family.      If you are not used to the spicy taste and smell of this pepper, you can      reduce it

• I used beyond meat      Plant-based meat, if it's not available at your place, you can use minced mushrooms instead.