Heat the vegetable oil in a large skillet over medium-high heat. Add the vegan and cook until it’s browned, about 5 minutes. Add the garlic and ginger and cook for another minute.

Next, add the fermented bean paste, the sugar and the ground Sichuan peppercorns. Stir to combine and cook for another minute.

Pour in the vegetable broth and stir. Let this simmer for a minute or so. Meanwhile get your tofu ready and combine the water and cornstarch in a small bowl.

Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, add an extra splash of water or broth).

Stir in the chilli oil*, then add the silken tofu carefully cubed. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes.

Finally, add the sesame oil and brown sugar along with finely chopped spring onions. Stir up until the onions are just wilted.

Serve with a last sprinkle of Sichuan peppercorn powder and more spring onions as a garnish.