Crumble the tofu by hand until it resembles minced meat. Heat a frying pan over a medium heat. Add the sesame oil. Once hot, add the garlic and ginger and fry for 2 to 3minutes. Add in the crumbled tofu. Season with soy sauce and sriracha. Mix well and cook over a medium high heat for a further 5 minutes.
Heat a large pot of water and bring to a simmer. Add in the ramen noodles and cook for 1-2minutes, until very al dente, as they will continue to cook in the hot soup. Remove the noodles from the water with tongs and run under some cold water. Drain well and set aside.
In the same pot, add the bok choy and cook over a medium-high heat for 2-3 minutes until bright green and tender. Drain and rinse in cold water.
Wipe out the pan and return to a medium high heat. Add in half of the chilli oil and once hot, add in the shallots, garlic and Sichuan peppercorns. Sauté over medium high heat for 3 to 4 minutes until the shallots are cooked through.
Lower the heat to medium. Add in the tahini, peanut butter, soy sauce, and sriracha. Mix until they’re well combined. While stirring, add in the soy milk and vegetable stock. Whisk over a medium heat until the paste and peanut butter are fully incorporated.
Season with salt, to taste, and add in the remaining chilli oil and mix well. Taste the soup and feel free to adjust the seasonings based on desired taste.
Prepare 2 large, deep bowls. Add in 1 portion of cooked noodles to each bowl and pour over half of the soup. Top with half of the minced tofu, the blanched bok choy and soft-boiled egg. Finish with the crispy shallots, and another drizzle of chilli oil.