4 small gai choy, halved lengthways (see note) Sichuan pepper, crushed to taste
1 litre (4 cups) chicken or vegetable stock
100gm dried shiitake mushrooms
3 cm piece of ginger, thinly sliced
2 green onions, white part only, thinly sliced diagonally, green part reserved
125ml (1/2 cup) Shaoxing wine
2 tbsp light soy sauce, or to taste
For shiitake broth, combine ingredients in a wok. Bring to the boil over medium heat, reduce heat to low and simmer to infuse (5 minutes).
Line a steamer basket (large enough to sit snugly within wok) with baking paper. Place tofu and gai choy in basket, season to taste with Sichuan pepper, cover and place basket over boiling broth. Cook until tofu is heated through and gai choy is tender (5-10 minutes).
Thinly slice reserved onion tops diagonally. Divide tofu, gai choy and mushrooms among bowls, ladle over broth, scatter with onions, and serve with steamed rice.