Step 1

Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.

Step 2

Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.

Step 3

Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.