Step 1
Bring a saucepan of water to a gentle boil. Add the tofu and cook for 2–3 minutes. Drain and set aside. Meanwhile, lightly toast the Sichuan peppercorns over medium heat until fragrant (about 1–2 minutes).

Step 2
Heat 1 tbsp of the chilli oil in a pan over medium heat. Add the minced garlic and ginger, and sauté until fragrant. Add the minced pork and cook until browned.

Step 3
Stir in the spicy soybean paste (doubanjiang) and cook until the oil turns red and fragrant. Gently add the cubed tofu, pour in the water and stir gently.

Step 4
Add the toasted Sichuan peppercorns and the remaining of chilli oil. Simmer for 3–4 minutes to let the flavours infuse. Pour in the cornstarch slurry and gently stir until the sauce thickens and coats the tofu.

Step 5
Drizzle in the sesame oil and give a final gentle stir. Garnish with chili oil and chopped spring onion. Enjoy!