Thaw the doubao. If folded, unfold into a large rectangle. Press between paper towels to absorb excess moisture.

Heat a large pan over medium-low heat with enough oil to cover the bottom.

Pan-fry the doubao on both sides until golden brown, flipping occasionally to prevent burning.

Transfer to a paper towel-lined plate. Wipe the pan clean for the next step.

Roughly chop the carrot, celery, and cilantro stalks.

Heat the same pan over medium heat with 1 tablespoon oil.

Sauté the vegetables for 1 minute until fragrant.

Add 2 cups water and season with 1 tablespoon soy sauce and ¼ tsp salt. Bring to a boil.

Carefully add the pan-fried doubao. Use chopsticks to submerge it (add up to ½ cup more water if needed). Reduce to low simmer and cook 3–4 minutes until softer. Reserve at least ¼ cup broth for the sauce.

Remove doubao with tongs or chopsticks, shaking off excess liquid. Strain the broth (save veggies for another use).

In a bowl, stir toasted sesame paste and sesame oil until smooth and thin.

Add soy sauce, black vinegar, sugar, Sichuan peppercorn powder, mushroom seasoning, and chili oil.

Stir in ¼ cup reserved broth until well combined. Adjust seasonings to taste. Set aside.

Slice braised doubao into bite-sized pieces and arrange on a serving platter.

Ladle sauce over the top. Garnish with crushed peanuts and chopped cilantro. Serve immediately.