Preheat a wok/skillet over medium heat. Add 1/3 cup of cooking oil. Add Sichuan peppercorns and fry them for about 2 minutes or until really fragrant. Use a slotted spoon to dish out
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. Add the tofu cubes in. 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 one last stir. Have a taste and add more salt if needed. Remove from the heat and garnished with chopped green onion. Serve immediately