Directions

To Cook

1. Chop the shiitake and king oyster mushrooms into similar sized cubes (about ½ cm).
2. Cut 2 spring onions into 3cm batons. Finely slice the remaining spring onion for serving.
3. Cut the tofu into 3cm cubes, being careful not to break the tofu.
4. Heat oil in a wok to medium heat. Then add in ginger and garlic, cook for 1 min until fragrant.
5. Add all of the mushrooms to the wok, cooking for 3-4 mins until soft.
6. Turn the wok heat to low and put in doubanjiang paste, Sichuan peppercorns and Lee Kum Kee Peppercorn Chilli Oil, stir for 1 min.
7. Gently place tofu into wok with salt, soy and water. Cook on a low heat for 3-4 mins.
8. In a small bowl add 1 tbsp of water and cornflour to make a slurry. Pour into the wok, stirring to combine well, until the sauce begins to thicken.
9. Put tofu and mushroom mixture into a dish, top with finely sliced spring onion and serve with rice.