Stir-Fried Tofu and Vegetables with Rice

Cook the rice according to package instructions (about 15-20 minutes).
While the rice is cooking, press the tofu to remove excess moisture, then cut it into cubes.
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add a bit more oil if needed, then add garlic, ginger, and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Add the mushrooms, Chinese cabbage, and bok choy to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender.
Return the cooked tofu to the skillet and add soy sauce and hoisin sauce. Mix well and cook for an additional 2 minutes.
Serve the stir-fried tofu and vegetables over the cooked rice, and garnish with chopped scallions.