step 1

Heat your cooking oil in a wok or large pan over medium high heat. Add the Sichuan peppercorns and toast for 30 seconds. Add ginger and garlic and fry for 1 minute.

step 2

Turn heat to high and add the ground pork, breaking it up with a spatula as it cooks. Stir-fry until pork is cooked through.

step 3

Add chili bean paste and stir together. Add chicken broth and let it simmer. While simmering, make a cornstarch slurry by mixing cornstarch with 1/4 cup of water. Stir the slurry into the sauce until the sauce thickens.

step 4

Add chili oil and mix. Gently add in tofu and stir it in the sauce. Simmer for 3-5 minutes.

step 5

Add sesame oil, sugar, and scallions. Remove from heat and top with additional scallions if desired. Serve with rice!