Crumble the extra firm tofu into small pieces.

Air-fry until lightly golden brown, flipping halfway through cooking so both sides cook evenly. Some white parts are fine, since this adds a chewy texture too. Set aside.

In a blender, combine the silken tofu, salt, and white pepper. Blend until completely smooth and creamy. Set aside.

Cook the udon noodles according to package instructions. I like to microwave my frozen udon until chewy and separated. I place these on a heatproof bowl and then cover with a microwave safe lid. I mix the noodles halfway through cooking to loosen them. You can also briefly cook them in boiling water. Drain and set aside.

Heat a pan or wok over medium heat with neutral oil. Once hot, add the ginger, garlic, and white part of the green onion. Stir-fry until aromatic.

Add the ground Sichuan pepper and doubanjiang, cooking briefly to release their aroma. Add the tofu crumble and mix well.

Season with dark soy sauce, soy sauce, Chinese black vinegar, sugar, and chili oil. Mix until the tofu is evenly coated and fragrant. Taste the tofu and feel free to adjust the seasoning to your taste.

Divide the cooked udon noodles between bowls. Pour the silken tofu base over the noodles to create a creamy layer. Top with the mapo tofu crumble.

Finish with chili oil, scallions, and toasted sesame seeds. Serve immediately and mix everything together before eating so the creamy tofu and spicy mapo flavors coat the noodles.