First, make the Sichuan peppercorn oil by toasting Sichuan Peppercorns (1 teaspoon) for about two minutes on low heat.
Crush the sichuan peppercorns into a powder and set it aside, they can be used later for garnish or other dishes.
Add oil to the pan and sauté the peppercorns for about one to two minutes. Strain the oil into a separate dish to use later.
Mince the Garlic (5 clove) and the Fresh Ginger (1 1/2 teaspoon).
Slice the Scallion (3 stalk), keep the white and green parts separate.
Chop up the Fermented Black Beans (2 tablespoon).
Run your knife through the Chili Bean Sauce (2 1/2 tablespoon) several times.
Cut Silken Tofu (567 gram) into blocks.
Bring a pot of water and Salt (1 teaspoon) to a boil. Add tofu and boil for about a minute or two. Then remove the tofu.
Heat your wok and add some oil. Add Ground Pork (100 gram) and cook just until it turns color.
Add the white part of the spring onion.
Turn your heat down to avoid burning, and add the garlic. Sauté for 10-15 seconds, then add the meat back into the mix.
Add the chopped fermented black beans, dou ban jiang and Chicken Broth (1 cup). Stir completely, the sauce should turn very red.
Add in Chili Powder (1 tablespoon), and Sichuan Peppercorn Oil (1 teaspoon).
Add silken tofu and turn the heat to medium. Pour the sauce over the tofu, don't stir. Use a ladle in a forward motion to push the tofu around. Cook for two to three minutes.
Add Soy Sauce (1 teaspoon) and white Granulated Sugar (2 teaspoon).
In a separate bowl, mix Water (1 teaspoon) and Potato Starch (1 teaspoon) together until liquified.
Pour the water and potato starch mixture into the dish and add Sesame Oil (1 teaspoon). Plate your finished dish and garnish with the left over chrushed sichuan peppercorns, and the green part of the spring onion.