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Put the tempeh on a large chopping board, cut it into chunks, then chop it into lentil-sized pieces (or chuck the chunks into a food processor and blitz).
Finely chop the white and green parts of the spring onions, put them in a sieve and submerge it in a big bowl of cold water. Squish with your hand to rinse out any sand, then drain.
In another bowl, mix the ground Sichuan pepper, tomato paste, chilli bean sauce, soy sauce, Shaoxing wine and agave syrup.
Bring two litres of water to a boil, add two teaspoons of salt and cook the spaghetti according to the packet instructions. Near the end of the cooking time, scoop out a mugful of the starchy water, then drain the pasta and drizzle with a little oil.
Put the oil in a wide frying or saute pan on a medium-high heat and, once hot, add the spring onions and garlic, and stir-fry for two minutes, until the garlic no longer smells pungent.
Add the minced tempeh and stir-fry for up to eight minutes, until it starts to brown.
Stir in the sauce, cook for two minutes more, then add the cooked pasta and eight or nine tablespoons of the reserved cooking water and toss to combine.
Fold in the chives and take off the heat.
Portion the spaghetti into four shallow bowls, furnish with your favourite crispy chilli in oil or vegan parmesan, and serve at once.