Followed nearly exactly including making my own oil with fresh thai and dried chilis - used "soft" tofu from House brand instead of specifically "silken" but seemed to have been the same. Couldn't be happier with the result. Ground the sichuan peppercorns myself with a mortar/pestle. Only difference was not adding a full 1/4 cup of oil before adding the garlic/ginger - poured the homemade chili oil into a heat safe container and then added maybe a tablespoon of extra vegetable oil and that worked just fine.
