In a medium bowl mix the chopped Shiitake mushrooms with the sugar and rice wine.
Drain the tofu and dice into thumbnail sized cubes. Put the tofu in a bowl and cover with very hot but not boiling salted water and allow too steep, this will help to firm up the tofu, so it does not break up during cooking.
Heat a wok and add the oil. Add the Sichuan chilli bean paste and cook, continuously stirring for a couple of minutes.
Add the black beans, Star anise, ginger, chilli and garlic and stir then add the vegetable stock. Stir and bring to a simmer.
Add the mushroom mix and simmer for five minutes.
Mix the cornflour with a little cold water and add it to the wok stirring continuously.
Carefully strain the tofu and add to the sauce with the spring onions and Sichuan pepper and gently stir until everything is coated in sauce.
Check seasoning, it is unlikely the dish will need any salt as many of the ingredients are very salty already. Remove the Star anise. Serve with plain white rice.