Mapo Tofu
[Vegan]

For the Chili Bean Paste Oil:

1. Combine all ingredients in a small saucepan and heat at medium.
2. With a spoon break the paste as best you can and fry for about 5 minutes until the flakes turn brown.
3. Take off heat and cool completely. strain into a clean jar/container.
4. Keep in fridge until use.

For the Main Dish:

1. Heat up a large skillet with some oil and the ginger and garlic, take care to not burn. Add the lentils, along with the mushroom and douban paste.
2. Stir it through so that the lentils are fully mixed with the paste. Add the Shao-xing wine, dark sauce, and ground peppercorn. Cook it through for a minute or so and then add the stock and tofu cubes.
3. Lower the heat and allow to simmer until reduced by half.
4. Add in the cornstarch slurry to thicken the sauce. gently mix everything and the liquid is fully thickened, and transfer to serving bowl.
5. Top with a tablespoon or so of the chili oil, heated in a small pan. serve with hot rice.