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.
