Vegan Mapo Tofu

Stir together 1 cup hot water and mushroom seasoning in a small bowl until well dissolved. Set aside.

Toast chiles in a 14-inch wok over medium-low, stirring often, until fragrant, about 1 minute. Add 1/4 cup neutral oil, and cook, stirring often, until chiles turn a rust color, 1 to 2 minutes. (Do not burn chiles.) Transfer mixture to a small bowl; set aside.

Heat remaining 1/4 cup neutral oil in wok over medium. Add ground Szechuan peppercorns, and cook, stirring constantly, until fragrant, about 30 seconds. Add onion, ginger, and garlic. Cook, stirring often, until softened, about 2 minutes. Increase heat to high, and add eggplant and mushrooms. Cook, stirring often, until very tender, 5 to 7 minutes. Stir in broad bean paste until well-combined. Stir in reserved mushroom seasoning mixture. Cook, stirring occasionally, until mixture has reduced to a thick paste, 5 to 8 minutes.

搅拌豆腐和智利 - 油混合物。烹饪，搅拌经常，直到混合物略微加厚，2至4分钟。搅拌1/4杯葱，酱油，糖和芝麻油。烹饪，搅动，直到葱枯萎，大约2分钟。顶部有剩余的1/2杯葱，并装饰与地面的旧式赛春辣椒。