for the spice mix:
MAKES ABOUT 1 CUP
2 tablespoons whole Sichuan peppercorns
2 tablespoons cumin seeds
2 teaspoons fennel seeds
2 star anise
2 black cardamom pods
1½ teaspoons whole cloves
2 tablespoons plus 2 teaspoons sugar
1 tablespoon kosher salt
2 tablespoons plus 2 teaspoons mushroom powder (see below)
2 tablespoons cayenne pepper
1 tablespoon of msg

for the mushroom powder:
1 (1-inch) square dashi kombu ½ ounce stemmed, dried shiitake mushrooms

for the tofu:
¼ cup kosher salt, plus more as needed
½ cup vegetable or peanut oil
½ cup cornstarch, for dredging
4 cups dried Tianjin chiles or other medium-hot red chiles, like chiles Japones
~¾ cup spice mix