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Mix the dough ingredients together as much as possible then get your hands in there and work it until you have a smooth not-too-sticky dough. You may need to add a little more flour. Knead it for 5 minutes, cover with a damp tea towel and leave to rest for 30 minutes.
Add a splash of sesame oil to a large frying pan or wok and get it over a medium-high heat. Throw in the garlic, ginger and whites of the spring onions and fry for a minute. Crumble in the tofu and fry for a few more minutes to cook off excess water from the tofu.
Pop the brown sugar, doubanjiang, soy sauce and rice vinegar into a little jug or bowl and whisk. Pour it over the tofu in the pan and stir well to coat evenly. Take it off the heat and allow to cool.
Cut the dough into 6 and roll them into balls. One by one, on a floured surface, roll them out until a few mm thick. Pile a 6th of the tofu filling into the middle of each one, followed by a good handful of grated vegan cheese.
Seal them up by folding the dough over in the middle then pinching in the remaining edges. Flip them over and very gently roll or squish them out a little.
Put a non-stick pan over a medium heat and then fry them for around 3 minutes on each side, with the lid on, until golden brown.
Brush with chilli oil then top with the greens of the spring onions and sesame seeds.