Place the TVP in a heatproof bowl and cover with boiling water. Let it soak for at least 5 minutes until doubled in size, then strain thoroughly and set aside.

Slice the silken tofu into 1-inch pieces. Handle the pieces with care, as silken tofu is very fragile and prone to breaking.

Heat the neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the Szechuan pepper and sauté for about 2 minutes until it smells toasted and highly aromatic.

Stir in the scallions and garlic. Cook for 1 minute until fragrant, then add the mushrooms.

Sauté the mushrooms for 2 to 3 minutes until they soften and release their moisture. Stir in the black beans, sugar, chili-garlic oil, gochujang, and soy sauce until well combined.

Slide the tofu pieces into the pan and pour in the vegetable broth. Increase the heat to medium-high and bring to a simmer, stirring very gently to keep the tofu intact.

Whisk the cornstarch and room-temperature water together in a small bowl until the starch is fully dissolved and the mixture is smooth.

Pour the cornstarch slurry into the boiling sauce. Stir slowly and cook for 2 to 3 minutes until the sauce thickens into a glossy glaze that clings to the tofu.

Season with salt or extra soy sauce to taste. Turn off the heat, garnish with fresh scallions, and serve hot over steamed rice.