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Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside.
Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute.
Add the pork mince and fry for 5 minutes.
Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant.
Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking.
Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing.
Garnish with the spring onion greens and chilli oil and serve with the rice.