2 tablespoons Oil
3 slices Ginger, minced
2 cloves Garlic, minced
125 ml Water
3 1/2 cakes Firm tofu (about 400 g), cubed
160 g Frozen mixed vegetable (peas, corns, carrots)
6 Shiitake mushrooms, chopped
2 teaspoons Ground Sichuan pepper
1 teaspoon Ground black pepper
1 teaspoon Cornflour, mixed with 1 tablespoon water
1 Spring onion (scallion), minced
1 Fresh red chili, finely sliced
1 teaspoon Sesame oil

Sauce
3 teaspoons Sweet hoisin sauce
1/2 teaspoon Sugar
1 teaspoon Soy sauce
2 teaspoons Wine

In a bowl, stir together all the sauce ingredients and set aside. Heat the oil in a wok until smoking hot, then add the minced ginger and garlic, and stir fry 10 seconds. Add the sauce, stir a few times, then add the water, and stir again to blend. When sauce bubbles to a boil, add the tofu, mixed vegetables and mushrooms and stir fry to mix flavors. Cover, lower heat to medium, and simmer for 7 to 8 minutes. Add the Sichuan and black peppers, stir to blend, cover, then let simmer 1 more minute before adding the cornflour mixture. Stir until gravy thickens then bring to the boil again. Remove from heat, stir in the spring onion, chili and sesame oil, and serve.