Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes or more.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until the mushrooms are soft, then dice the mushrooms. Retain the mushroom soaking water and add it to the vegetable stock water.
Prepare the other ingredients so that they are ready to be stir-fried: red bell pepper, fresh mushrooms, ginger, garlic.
Using a wok or deep frying pan, add the oil and heat to frying temperature
Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.