Preheat a wok/skillet over medium heat. Add 1/3 cup of cooking oil. Add Sichuan peppercorns and fry them for about 5 minutes over low heat or until really fragrant. Take care not to burn the peppercorns. Use a slotted spoon to dish out
Cooking:
Drain the liquid from the tofu. Use a sharp knife and cut the tofu block into cubes while it is still in the box. I find it easier this way
To the same wok and oil, add aromatics and stir fry for about 30 seconds or until fragrant. Watch out not to burn them. Add ground pork and stir-fry for 2 minutes and use the wooden or metal spatula to break up the meat while stir frying.
Add dou ban jiang sauce and sugar and stir fry for another minute. Add the chicken stock. Bring it to a gentle simmer. Gently stir to mix. Give the cornstarch solution a stir and then drizzle in while continue to stir. The sauce will thicken
Add the Sichuan peppercorns back in follow by the chili oil. Give it a quick stir and then add the soft tofu cubes. Give it one last stir. Have a taste and add more salt if needed. Remove from the heat and garnished with chopped green onion. Serve immediately