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Toast the peppercorns in a hot, dry skillet. They are done when fragrant and popping.
Hydrate the mushrooms in hot water, for about 20 minutes. Save the remaining liquid and set aside. Blot dry the mushrooms and dice.
For the marinade: Whisk together 1 1/2 tablespoons corn starch, 2 tablespoons soy sauce, sesame oil, salt, Chinese five spice. mix into the meat and let sit at least 20 minutes.
For the slurry: Whisk together the remaining cornstarch, soy sauce, water from mushrooms, water, chili paste and wine.
Prepare a hot wok with the peanut oil.
In the wok, add the peppercorns, ginger, garlic, stir briefly. Add the marinated meat and stir fry until brown. Stir in the tofu and mushrooms. Slowly pour in the slurry, so as not to create lumps, continue to stir fry until desired thickness.
Serve over rice with chopped green onions as garnish.
If Chinese cooking wine is not available, sake will do. It is important to have everything ready. Once the oil in the wok is hot, be prepared to move fast.
This recipe was provided by The Spice House.