Tofu & mushroom dan dan-style noodles

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• 400 g firm tofu drained and pressed
  Ingredient note

  Source: 400g firm tofu drained and pressed
• 200 g mushrooms (any type), finely chopped
  Ingredient note

  Source: 200g mushrooms (any type), finely chopped
• 5 each + 2 each garlic cloves grated
  Ingredient note

  Source: 5 garlic cloves grated; Source: 2 garlic cloves grated
• 2 tsp ginger peeled and grated
  Ingredient note

  Source: 2 tsp ginger peeled and grated
• 2 tbsp soy sauce
  Ingredient note

  Source: 2 tbsp soy sauce
• 2 tbsp rice vinegar or Shaohsing rice wine, if you have it)
  Ingredient note

  Source: 2 tbsp rice vinegar or Shaohsing rice wine, if you have it)
• 1 tbsp neutral oil such as vegetable
  Ingredient note

  Source: 1 tbsp neutral oil such as vegetable
• 1 tbsp Sichuan peppercorns
  Ingredient note

  Source: ½-1 tbsp Sichuan peppercorns; upper source range endpoint used for shopping.
• 5 tbsp chilli crisp to taste
  Ingredient note

  Source: 4-5 tbsp chilli crisp to taste; upper source range endpoint used for shopping.
• 3 tbsp tahini
  Ingredient note

  Source: 3 tbsp tahini
• 2 tbsp light soy sauce
  Ingredient note

  Source: 2 tbsp light soy sauce
• 2 tsp dark soy sauce
  Ingredient note

  Source: 2 tsp dark soy sauce
• 4 each portions of thick cooked noodles (such as straight-to-wok udon)
  Ingredient note

  Source: 4 portions of thick cooked noodles (such as straight-to-wok udon)
• 4 each handfuls of leafy greens (pak choi or chard work well)
  Ingredient note

  Source: 4 handfuls of leafy greens (pak choi or chard work well)
• 240 ml hot vegetable stock
  Ingredient note

  Source: 240ml hot vegetable stock
• 2 each spring onions thinly sliced
  Ingredient note

  Source: 2 spring onions thinly sliced
• 1 tbsp roasted peanuts finely chopped (optional)
  Ingredient note

  Source: 1 tbsp roasted peanuts finely chopped (optional)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Crumble the tofu into a bowl with the mushrooms, garlic, ginger, soy sauce, rice vinegar and a good pinch of black pepper, and mix well. Set aside while you prep the rest of the ingredients.
2. For the sauce, toast the Sichuan peppercorns in a dry frying pan over a medium heat for 2-3 mins until fragrant, then grind to a powder using a pestle and mortar or coffee grinder. Mix with the rest of the sauce ingredients in a bowl or jug.
3. Heat the oil in a large frying pan over a medium-high heat and fry the tofu and mushrooms until browned and slightly crisp, stirring occasionally for 6-7 mins.
4. Meanwhile, heat the noodles following pack instructions. In the final 1-2 mins of cooking, add the greens to the same pan (the timing will depend on the greens used). Drain and rinse the greens under cold running water to halt the cooking process.
5. Divide the sauce equally between four bowls, then pour a quarter of the hot stock into each to loosen the sauce. Divide the noodles and tofu and mushroom mixture between them, then toss well to coat in the sauce. Top each bowl with the greens, spring onions and chopped peanuts, if using.