Heat oil in a pan, add chopped garlic, fermented black beans, chili flakes ,dobanjiang, and mince.
Stir fry for a minute, then add veggie broth, mushrooms (optional) and tofu (boil first if it's really soft tofu to make it a little bit more firm), add a splash of Shao Xing rice wine and a sprinkle of sichuan pepper, let simmer on medium heat for a minute.
Add the starch water mixture, carefully stir and boil for another minute until the sauce thickens, add a splash of both chili and sesame oil and sprinkle with scallions. Serve over hot rice.

1 garlic clove, finely chopped
1 tbsp fermented black beans, washed & chopped
Chili oil
1 heaped tbsp doubanjiang
35 g vegan mince
150 ml veggie stock
300 g tofu
Handful of chopped mushrooms (optional)
Shao xing wine
50 ml water mixed with 1 tbsp starch
Sichuan pepper
Sesame oil
Scallions, chopped