Vegan mapo tofu with shiitake and jackfruit

Bring two cups of water and the dried shiitake mushrooms to a boil in a small saucepan.

Prep everything first: finely dice the ginger and garlic.

After 10 to 15 minutes the mushrooms are done; keep the water and carefully remove the stalks.

Toast the Sichuan peppercorns for about one minute, then grind them in a pestle and mortar.

Crush the jackfruit so it flakes. Cut the firm tofu into cubes.

In a saute pan, heat sesame oil and add the ginger, garlic, jackfruit and mushrooms; cook on medium high for two to three minutes.

Add the ground pepper and 2 tablespoons chili bean sauce and stir; deglaze with the reserved mushroom water.

Mix 1 tablespoon potato starch with 2 tablespoons water to a slurry and pour it into the sauce while stirring; turn up the heat to activate the thickener.

When the sauce is as thick as wanted, turn the heat to low and add the tofu last so it is not stirred until it falls apart.

Plate with rice, top with green onions and drizzle with chili oil.