1–2 teaspoons Sichuan peppercorns, toasted and finely ground in a mortar & pestle
coriander (cilantro), finely chopped
spring onions (scallions) or chives, finely sliced
Bring a pot of water to the boil and place a properly fitted metal or bamboo steamer on top.
Most brands of silken tofu are sold in small plastic containers with a plastic cover. Remove the plastic cover.
Choose a plate which will fit into the steamer and which you will use for serving the tofu later. As you will be pouring a sauce over the tofu later, it is best to choose a plate with a lip or even a shallow bowl (like in the photos).
Carefully invert the plastic container of silken tofu onto the plate. If the tofu doesn’t slide out of the plastic container right away, gently squeeze the sides of the container to encourage the tofu to loosen. Sometimes, I find that leaving the inverted plastic container of silken tofu on the plate for 5-10 minutes helps the tofu come to room temperature and naturally slide out of its container onto the plate below.
Place the plate with the silken tofu into the steamer, and steam it over medium heat for about 15 minutes.
During this time, place the oil and garlic into a small saucepan over medium heat. Once the garlic smells fragrant, add the soy sauce, dark soy sauce, black vinegar, sugar, chilli oil and oyster sauce. Let the sauce come to a gentle simmer.
Once the tofu is cooked, gently remove the plate from the steamer. Use a spoon to remove any liquid on the plate.
Carefully spoon the sauce over the tofu. Sprinkle with Sichuan pepper (how much is up to you), and garnish with the coriander (cilantro) and spring onions.