Spicy Sichuan Boiled Tofu

Name: Spicy Sichuan Boiled Tofu
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 10-11 ounces pressed tofu ((豆腐干 - dòufu gān; either spiced or plain, cut crosswise into thin strips)); 4 tablespoons vegetable oil ((or other neutral oil)); 1 cup soybean sprouts ((trimmed)); 7 ounces enoki mushrooms ((fresh mushrooms; ends trimmed)); 1 slice ginger ((about 2 in/5cm long, and 1/8-inch/3mm thick)); 2 teaspoons Sichuan peppercorns; 2 scallions ((white parts and green parts separated and chopped) ); 2 tablespoons spicy bean paste; 1 tablespoon tomato paste; 1 1/2 cups water; 2 teaspoons sugar; 2 teaspoons light soy sauce; 1 1/2 teaspoons cornstarch ((mixed into a slurry with 1 tablespoon/15 ml water)); 1 tablespoon garlic ((minced; 1 tablespoon = about 3 to 4 cloves)); 1/4 teaspoon dried Sichuan chili flakes; 1/4 teaspoon Sichuan peppercorn powder; 1 tablespoon cilantro ((chopped))