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Blanch the kaofu in boiling water for 5 minutes, rinse in cool water, gently press the water out, and cut into little cubes.
Soak the huang hua cai, black fungus mushrooms, and shiitake mushrooms. Slice them and the bamboo shoots.
Toast the kaofu cubes until golden on all sides.
Fry the ginger, cinnamon, and star anise in some oil.
Add water, the soy sauces, vegetable stock granules, and half the sugar. Bring to boil.
Add the kaofu, mushrooms, and peanuts. Turn the flame down and simmer for 30 minutes.
Add the bamboo shoots and huang hua cai, and the rest of the sugar and white pepper. Turn the flame up until the sauce is almost all dried up.
Drizzle with sesame oil and serve hot or cold.