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.
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
After 2-3 minutes, add the ginger. After 1 minute, add the garlic and stir.
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.
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.
In the meantime, prepare the cornstarch slurry by combining cornstarch and water. Add the slurry to the sauce and mix well until thickened.
When the sauce has thickened to your liking, add chili oil and tofu. Cook for about 3 minutes.
After 3 minutes, add sesame oil, sugar, and scallions. Gently mix without breaking the tofu.
Serve immediately with rice.
