Prep the Ingredients: Dice the tofu and set aside. Mince the garlic and grate the ginger.

Cook the Noodles: Boil a pot of water and cook the noodles according to package instructions. Drain and set aside.

Prepare the Sauce: In a bowl, combine the Sichuan peppercorn oil, chili bean paste, soy sauce, rice vinegar, sugar, and salt. Mix well.

Stir-fry the Tofu: Heat vegetable oil in a large pan over medium heat. Add diced tofu and stir-fry until golden and crispy. Remove from the pan and set aside.

Cook the Aromatics: In the same pan, add a little more oil if necessary. Sauté the minced garlic and grated ginger until fragrant.

Add Sauce and Broth: Pour in the prepared sauce and vegetable broth. Bring to a simmer and let it cook for about 2 minutes.

Thicken the Sauce: Add the cornstarch mixture to the pan. Stir continuously until the sauce thickens.

Combine Noodles and Tofu: Add the cooked noodles and tofu back into the pan. Toss everything together until the noodles and tofu are well coated with the sauce.

Garnish and Serve: Stir in the chopped green onions. Serve hot.