Spicy sichuan boiled tofu

Steps

1. Bring a medium pot of water to a boil. Add the tofu slices and blanch for 30 seconds.
2. Cook noodles according to package instructions.
3. Heat 1 tablespoon of oil in the wok over high. Add the enoki mushrooms, in a single layer.
4. Stir-fry until the mushrooms have wilted, 1 minute.
5. Turn off the heat, spread the noodles and enoki mushrooms around the bottom of the bowl.
6. Add another tablespoon of oil to the wok, along with the ginger and Sichuan peppercorns.
7. Cook until fragrant, then remove the peppercorns and ginger, leaving the oil.
8. To the oil, add the scallion whites, spicy bean paste, sliced garlic and tomato paste.
9. Fry for 1 minute, until the oil is red, then stir in the tofu and pak choi. Stir-fry for 30 seconds.
10. Then add the water, sugar, and light soy sauce. Bring to a simmer then add the cornstarch slurry.
11. When it’s thickened, add this mixture on top of the mushrooms and noodles.
12. Top with the minced garlic, chilli flakes, and Sichuan peppercorn powder on top.
13. In a small saucepan, heat the remaining 2 tablespoons of oil until it shimmers.
14. Pour hot oil into the garlic, chilli, and peppercorn powder; the ingredients should sizzle immediately.
15. Sprinkle over the green parts of the scallions and the coriander.