Steps for making Braised Tofu with Carrot and Baby Bok Choy：Select and wash the baby bok choy, then cut into three-finger-length sections. Cut the tofu into small pieces. Cut the carrot into rolling chunks. Bring an appropriate amount of water to a boil in a pot, blanch the carrot until just tender, then remove. Blanch the baby bok choy briefly, then remove. Heat an appropriate amount of oil in a pot, and stir-fry scallion, ginger, garlic, Sichuan peppercorns, and dried red chilies until fragrant. Add the blanched carrot and baby bok choy and stir-fry briefly. Pour in a bowl of boiling water, season with an appropriate amount of salt and light soy sauce, and bring to a boil. Add the tofu. Simmer over medium heat for two to three boils. Thicken with an appropriate amount of thin slurry (water starch), and once the broth is glossy, turn off the heat and serve in a bowl.