The Best Vegan Mapo Tofu

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Lorelau

4 whole dried woodear mushrooms (about 1/6 ounce)

¼ ounce dried morel or porcini mushrooms, or a mix

1 (2-inch) piece of kombu (optional, see note above)

1 ½ cups boiling water

6 ounces white button mushrooms, stems trimmed, quartered

⅓ cup vegetable oil

1 teaspoon cornstarch

2 tablespoons Shaoxing wine (see note above)

1 tablespoon dark soy sauce

2 tablespoons whole Sichuan peppercorns, divided (see note above)

2 tablespoons Sichuan peppercorns, one tablespoon left whole, the other toasted and ground in a spice grinder or mortar and pestle

2 whole dried chinese hot chilies

3 garlic cloves grated on a microplane grater

1 tablespoon fresh ginger grated on a microplane grater

4 scallions, whites finely chopped, greens thinly sliced, reserved separately

12 chinese chives or regular chives cut into ½-inch segments

3 tablespoons minced yacai (Chinese preserved mustard root, see note above, optional)

2 tablespoons fermented chili broad bean paste (see note above)

2 tablespoons roasted chili oil (see note above)

1 ½ pounds medium to firm silken tofu, cut into ½-inch cubes

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