Take out 1 block of firm tofu. Pat dry with paper towel. Squeeze out extra water as much as possible.
Start fire and use a pan or wok to cook topping. Add 1 tbsp of oil, then drop in a star anise. Break off a piece of tofu and squeeze with your hand. Break tofu into the smallest pieces possible. Stir fry until tofu starts to brown.
Season with some dark soy sauce for color, light soy sauce for flavor, a little sugar, and add ya cai. Mix well and cook for 2 minutes. Take out and set aside.
Roast some peanuts on a pan with a little oil. When peanuts starts to brown transfer to a mortar and pestle. Smash peanuts until they become small pieces.
In a serving bowl, combine light soy sauce, vinegar, a pinch of salt, Sichuan peppercorn powder, sesame oil, and sesame paste or tahini. Top with 2 tbsp of chili oil. Mix well.
Bring a pot of water to boil, blanch a few leaves of Bok Choy. Take out and set aside. Cook noodles per instruction.
Fold noodles on a skimmer，then slide noodles into the serving bowl. This way the noodles lay flat in the bowl so it’s easier to add toppings later.
Add veggies to the side. Top with vegetarian dan dan topping. Add crushed peanuts. Lastly garnish with some spring onion.
