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PdfFrom: Fuchsia Dunlop “Food of Sichuan”, p256
Bring a pot of lightly salted water to a boil.
Use a spoon to scoop large pieces of the tofu into the water, then simmer it very gently for about 5 minutes, just to warm it through.
Meanwhile, prepare the other ingredients. Divide the vinegar, soy sauce, chile and sesame oils—and the Sichuan pepper, if using—between two individual serving bowls, and then give them a stir.
When the tofu is ready, use a slotted spoon to divide it between the two bowls.
Scatter over the preserved mustard tuber, scallion greens and Bombay mix, then serve.
Mix everything together before eating.