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Start by blending the silken tofu until smooth.
In a separate pan, toast the Szechuan peppercorns and dried chillies until fragrant, then blend them together.
Add some garlic to the spice blend along with the gochugaru and gochujang, mixing well.
Cook the pasta according to package instructions until al dente.
Once the pasta is ready, combine it with the tofu blend.
Finish the dish by stirring in soy sauce, black vinegar, and sugar to taste.
Garnish with chopped spring onions before serving.