Crumble the pressed tofu into a bowl using your hands or a fork until it resembles ground meat.

Heat a large skillet or wok over medium-high heat with the neutral oil. Once the oil shimmers, lower the heat to medium and add the brown sugar, stirring until the sugar completely dissolves and begins to caramelize, about 3 minutes.

Add the shallot and garlic to the sugar mixture and cook until they are translucent and lightly browned, about 2 minutes. Stir in the diced mushrooms and cook until they have softened and released their liquid, about 2 minutes.

Increase the heat to high and add the crumbled tofu. Season with the soy sauce, Szechuan pepper, wine, five-spice powder, white pepper, and dark soy sauce.

Cook the tofu for about 8 minutes, turning every 2 to 3 minutes, until the wine has evaporated and the tofu pieces are evenly browned and slightly crisp around the edges.

Pour in the vegetable broth and bring to a simmer for 2 minutes to allow the tofu to absorb the savory liquid.

Whisk the cornstarch and water together to create a smooth slurry. Pour this into the skillet while stirring continuously until the sauce thickens and glazes the tofu, about 1 minute.

Lower the heat to medium and simmer for a final 2 minutes. Serve hot over steamed rice, garnished with scallions and a side of mustard greens.