Finely slice your spring onions, separating the whites to the greens. Mince your ginger and garlic.

Grind your Sichuan peppercorns in a pestle and mortar.

Cut your tofu into small cubes. Bring a pot of salted water to boil, add your tofu then bring to a simmer for 2 mins, then set aside (make sure it doesn’t fall apart).

Add 2 tbsps of veg oil into your wok then add your ground peppercorns. Fry for 30 seconds until crispy then set aside.

In the same wok, add your pork mince, sugar, chilli bean sauce and Sichuan peppercorns. Fry for a few mins until the colour of the meat darkens. Then add your garlic, ginger, the whites of the spring onions, shaoxing wine, soy sauce and chicken stock. Bring to a boil for 10 mins.

Then, mix your cornstarch with 100ml water and add to your wok and give it a good stir.

Add chilli oil, spring onion greens and sesame oil and give it a good mix. Then gently add in your tofu and bring, put a lid on and bring to simmer for 3 mins.

Plate up and serve with your fluffy rice.