Cut the tofu into one-inch cubes. Steep the tofu in warm water with salt to soften.
Mince the garlic and ginger. Finely chop the scallion greens.
Heat a clean wok for one minute. Add the peanut oil and stir to coat the wok. Add in the Sichuan peppercorn.
Stir-fry for two minutes. For an additional kick, double the Sichuan peppers!
Add in the ginger and garlic. Stir-fry for one minute or until fragrant.
Add in the ground pork. Stir-fry until browned. About one to two minutes.
Add in the chili bean paste. Stir fry until evenly mixed.
Add in the dried red chilies. Stir fry until evenly mixed. As with the Sichuan peppers, add additional chilies to give your dish an extra kick!
Add the cornstarch mixture into the wok. Add an additional half-cup of water, stirring to mix evenly.
Carefully add the tofu into the wok. Add white pepper to taste. Let simmer for two to three minutes.
