Step 1

In a medium bowl, soak the dried shiitake mushrooms in hot water until rehydrated and soft, about 20 minutes. I sometimes add a splash of soy sauce in the water at this point to give the mushrooms extra flavor. Reserve ½ cup of the soaking liquid if not using vegetable broth, then discard the rest. Finely chop the mushrooms or place in a food processor and pulse until finely chopped, then set aside in a small bowl.

Step 2

Bring a small pot of salted water to a boil over medium-high heat. Blanch the tofu for about 3 minutes. (You can put the tofu in a stainless-steel strainer instead of directly in the water to keep it from breaking.) This gives the tofu a better texture and helps retain its shape more during cooking. Transfer to a plate.

Step 3

Heat the chili oil in a wok over medium heat. Add the garlic and ginger and fry until fragrant. Add the chopped mushrooms, doubanjiang, Sichuan chili crisp, fermented black beans, and whole Sichuan pepper and fry for about 1 minute, being careful not to burn the ingredients.

Step 4

Add the vegetable stock or reserved ½ cup of mushroom soaking liquid and bring to a boil over high heat. Add the scallion whites, slide the tofu into the wok, and stir it around the sauce gently with a rubber spatula, being careful not to break the tofu. Let the stock reduce for about 5 minutes. In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Add the cornstarch mixture to the sauce and stir it gently until the sauce thickens, about 30 seconds.

Step 5

Transfer to a serving bowl, sprinkle with the scallion greens and a generous pinch of ground roasted Sichuan pepper. Serve immediately with rice. Vegan mapo tofu doesn't store well because of the binding starch in the sauce, so try to eat it all right away, which shouldn't be a problem!

Step 6

Place the chili flakes and cassia bark, star anise, cardamom, and ginger (if using) in a large heatproof bowl.

Step 7

Heat the oil in a saucepan until it reaches 325°F.

Step 8

Pour the oil over the chili flakes. Let cool.

Step 9

Remove the spices and store the remaining chili oil in an airtight container for up to six months.

Step 10

When using chili oil, make sure to stir the oil and chili bits to get an even mixture before each use.