– 1 block (14 oz) soft tofu

– 1/2 lb ground pork

– 2 tbsp vegetable oil

– 1 tbsp Sichuan peppercorns

– 1 tbsp chili bean paste

– 1 tbsp fermented black beans

– 1 tbsp minced garlic

– 1 tbsp minced ginger

– 1/2 cup chicken broth

– 1 tbsp soy sauce

– 1 tsp sugar

– 1 tsp cornstarch

– 2 green onions, chopped

1. Cut the tofu into small cubes and set aside.

2. Heat the vegetable oil in a wok or large skillet over high heat. Add the Sichuan peppercorns and stir-fry for a few seconds until fragrant.

3. Add the ground pork and stir-fry until browned and cooked through.

4. Add the chili bean paste, fermented black beans, garlic, and ginger. Stir-fry for a few seconds until fragrant.

5. Add the chicken broth, soy sauce, and sugar. Stir to combine.

6. Add the tofu cubes and gently stir to coat with the sauce. Cook for 2-3 minutes until the tofu is heated through.

7. Mix the cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the wok and stir gently to thicken the sauce.

8. Add the chopped green onions and stir to combine.

9. Serve hot with steamed rice.

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