Whisk sesame paste and light soy sauce until fully incorporated. Add Chinkiang vinegar. Continue stirring until mixed. Then mix in garlic, green onion, and agave syrup.

Add homemade chili oil, a tablespoon at a time. Mix and taste the sauce. Add more chili oil if you want more spiciness. It’s always safe to mix in a small amount now, and serve more on the side so each individual could add more to their own bowl.

Add toasted and ground Sichuan peppercorns, 1/2 teaspoon at a time. Taste as you mix, until you can taste the numbingness but can still handle it. The more chili oil you add, the more Sichuan peppercorns you will need.

The consistency of the sauce can vary depending on the thickness of the sesame paste (peanut butter). If the sauce is too thick, add some water and mix well.

Combine the mushrooms, pecans, onion, and garlic in a food processor. Blend until the ingredients are chopped into small bits. Add the tofu. Pulse a few times until the tofu is coarsely chopped. You can also use your hands to break up the bigger pieces of tofu.

Heat oil in a skillet or a wok over medium heat until hot. Add Sui Mi Ya Cai. Stir a few times to release the fragrance.

Add the tofu mixture; cook and stir until the bottom of the pan looks dry, 1 to 2 minutes.

Add the soy sauce and cooking wine. Use a spatula to release any bits that are stuck to the pan. Turn to medium to medium-low heat. Cook, stirring occasionally, until some part of the paste turns golden brown, 6 to 8 minutes.

Transfer everything to a bowl and set aside.

Bring a medium pot of water to a boil. Add the baby bok choy. Cook for 40 seconds to 1 minute, until turning tender. Remove the baby bok choys using a slotted spoon, rinse with cold tap water to stop the cooking, then thoroughly drain and set aside.

In the same pot of water, cook noodles according to the package instructions. Drain the noodles, rinse with cold tap water to stop cooking, then drain again.

For each noodle bowl, add the noodles, spoon some sauce onto them, add the vegan meat topping, garnish with baby bok choy, sprinkle the crushed peanuts (if using), and mix well. Serve hot or at room temperature.