I don't have exact measurements for anything but the tofu and mushrooms but here is what I used last night!

1 pound soft silken tofu, cubed

1 pound mushrooms, diced up as finely as you can get

3 cloves garlic, minced

2 cups vegetable broth (you can use significantly less but it's winter in Alaska so I like soupy foods this time of year)

1/2-1 inch ginger, minced (mine was a longer piece but it was a relatively thin piece)

sichuan peppercorns (I put probably around 1/4 cup of whole peppercorns in my grinder)

1 spoonful of black bean/garlic paste (something like this would be better but I forgot to buy it)

1 spoonful of chili oil

water+cornstarch mixture to thicken (just add as much as you feel like you need to thicken it)

green onions to garnish

To actually cook it I:

saute garlic, ginger, mushrooms until the mushrooms are looking well cooked

add the ground sichuan peppercorns and toast, 15-20 seconds

add the bean paste and chili oil, mix well

add the broth and bring to a boil

mix in the cornstarch mixture and let it thicken

add the tofu, lower the heat and just let it sit in there a while (i added the tofu about 10 min before my rice finished)

Boom it's not perfect or authentic but it hit the spot and it's really good