Boil a pot of water and slide tofu into water for approx. 1-2mins, until heated through.
To mushrooms, add diced onion, fresh and dried chillies and toss through. Add sliced garlic and Szechuan peppercorns.
Add the doubanjaang, dark soy and oyster sauce and stir through.
Add slurry of corn starch & water to pan.
When the sauce has cooked for a few minutes, gently add the tofu and spoon the sauce over the top.
Once it come back to the boil, add some chilli oil, a touch more Szechuan pepper and then spoon gently onto a serving platter, being careful not to break up the tofu.
Garnish with garlic chives, a drizzle of chilli oil and another crack of peppercorns.
