Step 1

Bring a medium pot of water to a boil. Add the tofu slices and blanch them for 30 seconds. Drain and set aside.

Step 2

Heat 1 tablespoon of oil in your wok over high heat. Stir-fry the soybean sprouts for about 2-3 minutes. Add the enoki mushrooms, spreading the mushrooms out in a single layer, and leaving them for about 20 seconds. Then stir-fry until the mushrooms have wilted, 1 minute. Turn off the heat, pick a large heatproof serving bowl with some depth, and spread the bean sprouts and enoki mushrooms around the bottom of the bowl.

Step 3

Add another tablespoon of oil to the wok over medium-low heat, along with the ginger slice and Sichuan peppercorns. Cook for 3 minutes, until fragrant, then remove the peppercorns and ginger, leaving the oil behind in the wok.

Step 4

To the oil, add the white parts of the scallions, the spicy bean paste, and tomato paste. Fry for 1 minute, until the oil is red, then stir in the blanched tofu. Stir-fry for 30 seconds.

Step 5

Then add the water, sugar, and light soy sauce. Bring to a simmer. Then add the cornstarch slurry. When it’s thickened, add this mixture on top of the mushrooms and bean sprouts.

Step 6

Top with the minced garlic, chili flakes, and Sichuan peppercorn powder on top. In a small saucepan, heat the remaining 2 tablespoons of oil until it shimmers. Pour hot oil into the garlic, chili, and peppercorn powder; the ingredients should sizzle immediately. Then sprinkle over the green parts of the scallions and the cilantro. Serve immediately.