• in a pan running on medium temperature add the Sichuan peppercorn and dry roast it until it releases the flavour
• take them off to a bowl and grind them up

Tofu

• cut the tofu into cubes
• simmer them gently for 4 minutes and once it's done leave it in the water until we need it for the sauce

Pork

• in a wok running on high temperature add the peanut oil
• add the minced pork
• once the minced pork is cooked add the doubanjiang and mix it in
• add the minced garlic
• add the minced ginger
• add the chilli powder
• add the chicken stock
• add the dark soy sauce
• add the Shaoxing cooking wine
• add the rice vinegar and let it simmer for 5 to 10 minutes

Thickening the sauce

• add the rice flour mixture
• mix it in well and let it thicken up
• once the sauce is ready add the Sichuan peppercorn and lower the temperature to medium low
• using a strainer add the tofu and stir it gently
• add the sesame oil
• let it cook for 3-4 minutes so the tofu warms up again
• ready to serve