Impossible Mapo Tofu

0 Heat a wok over low heat. Add the Sichuan peppercorns and toast for 2-3 minutes. Make sure to stir the peppercorns so they don't burn on one side. Remove from heat and transfer to a mortar and pestle. Grind into a fine powder and set aside.
6 In the same wok, heat up 2 tbsp oil over medium-low heat. Add the Thai chili peppers and dried red chilies and stir, making sure the chilies don't burn
5 After 2-3 minutes, add the ginger. After 1 minute, add the garlic and stir. 
4 Once the garlic becomes fragrant, about 1 minute, add the Impossible meat and ground sichuan pepper. Use a spatula to break up into small pieces. 
3 When the Impossible meat has browned, add the vegetable broth and spicy bean sauce. Stir to mix well. Allow this to simmer for 1 minute.
2 In the meantime, prepare the cornstarch slurry by combining cornstarch and water. Add the slurry to the sauce and mix well until thickened.
1 When the sauce has thickened to your liking, add chili oil and tofu. Cook for about 3 minutes. 
7 After 3 minutes, add sesame oil, sugar, and scallions. Gently mix without breaking the tofu. 
8 Serve immediately with rice.