Thinly slice the green onions. Smash the garlic cloves and finely chop them. Grate a small knob of ginger (1 tsp). Cut the bell peppers into small pieces. (If you want to make it spicier, you can use some chili pepper instead.)

Drain the tofu and pat dry with paper towels. Cut it into ½-inch (1.5-cm) cubes.

In a small container, stir together all the sauce ingredients until well combined.

In another container, mix together 1 cup (240ml) water and the chicken bouillon powder (½ tbsp).

Bring a pot of water to a boil. Add a pinch of salt. Blanch the tofu for 2 minutes. Remove from the stove and keep warm.

In another wok, add 1 tablespoon vegetable oil and 1.5 tablespoons chili oil. Heat it over medium heat. Once it gets nice and hot, add the ground pork. Break up the pork and render out the fat for 3 minutes.

Add the green onions (save some for garnish), garlic, and ginger. Saute for 30 seconds or until fragrant. Increase the heat to high. Add the sauce and mix together for 1 minute. Add the bell peppers and stir-fry for 30 seconds.

Add the chicken stock and bring it to a boil. Once it comes to a boil, add the drained tofu and gently mix around. Simmer for another 2 to 3 minutes.

Add Sichuan peppercorn-flavored oil. (Or substitute it with an equal amount of Sichuan peppercorn powder.) Add the vinegar and mix again.

To thicken up the sauce, make a quick cornstarch slurry and add it to the boiling sauce. Give it a few stirs until the sauce is thickened. Turn the heat off. Add the sesame oil. Give it a final mix.

Transfer to a serving bowl. Garnish with green onions. Serve with hot rice. Enjoy!