Adapted from Serious Eats – J. Kenji López-Alt
Serves 4

2 tablespoons Sichuan peppercorns
2 tablespoons vegetable oil
2 teaspoons cornstarch
4 teaspoons cold water
1 1/2 pounds silken tofu, cut into 1/2-inch cubes
1/2 pound ground beef or pork
1-2 tablespoons chili oil
1/2 cup finely sliced scallion greens

Sauce
4 garlic cloves, minced or grated
2 tablespoon fresh ginger, minced or grated
4 tablespoons fermented chili bean paste (toban djan)
4 tablespoons Xiaoxing wine
2 tablespoons soy sauce
1/2 cup low-sodium chicken stock

Add sichuan peppercorns and vegetable oil to pan. Heat over medium high heat until lightly sizzling, about 1 1/2 minutes. Pick up peppercorns with a wire mesh skimmer and discard, leaving oil in pan.

Combine cornstarch and cold water in a small bowl and mix with a fork until homogenous. Set aside.

Heat oil in pan over high heat until smoking. Add meat and cook, stirring constantly until broken up and mostly cooked. Add garlic and ginger and cook until fragrant, about 15 seconds. Add chili-bean paste, wine, soy sauce, and chicken stock and bring to a boil. Pour in cornstarch mixture and cook for 30 seconds until thickened. Add tofu and carefully fold in, being careful not to break it up too much. Stir in chili oil and half of scallions and simmer for 30 seconds longer. Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper. Serve immediately with white rice.