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Toast and grind your Sichuan peppercorns.
Cut your tofu into small cubes, about a half inch. Then toss your tofu cubes in a pot of lightly salted water that’s barely simmering. Simmer that for 2-3 minutes, then take the pot off the heat and continue to soak until ready it's time to use it.
Heat wok and add caiziyou. Fry minced pork on medium high heat until browned and fat renders out
Add chili bean paste to pork, frying on medium heat about two to three minutes.
Add minced garlic and chili powder and fry for about a minute.
Add in broth or stock, soy sauce, liao jiu, and sugar. Taste it – it should feel slightly undersalted at this juncture. Simmer for a couple minutes
Drain tofu thoroughly and add
Bring the heat back up to medium-high to get a high simmer/small boil. Stir the tofu by gently pushing it back and forth with your spatula. Boil for 3-4 minutes
Add ground Sichuan peppercorns and dark vinegar. Stir and cook for about 30 seconds.
Add cornstarch slurry to thicken, and remove from heat.
Stir in sesame oil.
Garnish with green onion