3 Tbsp vegetable oil
3 star anise
3 tsp Sichuan peppercorns
1 tbsp ginger, minced
3 cloves garlic, smashed and finely chopped
4 scallions, chopped with white separated from green
8oz extra firm tofu, pressed, drained, and crumbled
1 Tbsp Shaoxing wine
1 tsp dark soy sauce
1 Tbsp light soy sauce
1 Tbsp oyster sauce
½ tsp sugar
2 cups water
1 1/2 Tbsp cornstarch mixed with 3 Tbsp water
Steamed jasmine rice

3 Tbsp vegetable oil 3 star anise 3 tsp Sichuan peppercorns 1 tbsp ginger, minced 3 cloves garlic, smashed and finely chopped 4 scallions, chopped with white separated from green 8 oz extra firm tofu, pressed, drained, and crumbled 1 Tbsp Shaoxing wine 1 tsp dark soy sauce 1 Tbsp light soy sauce 1 Tbsp oyster sauce 2 cup s water 1 1/2 Tbsp cornstarch mixed with 3 Tbsp water

Heat oil in a wok over low heat. Add star anise and Sichuan peppercorns. Let them infuse the oil for 10 minutes, take care to not let burn. Scoop out and discard aromatics leaving the oil in the wok. Add ginger, garlic, and white parts of scallion and turn heat to medium-high, 1 minute. Add crumbled tofu, and stir fry until browned. Next add daikon and shiitake mushrooms, mixing everything well. Add Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce, sugar and 2 cups of water. Mix well and cover, simmer for about 15 minutes until daikon is cut through and translucent. Once cooked, turn heat to high and add the cornstarch slurry to thicken the sauce for 1 minute. Stir in green parts of scallions and serve over rice.