Heat up the oil in a pan on medium heat and saute the ground Sichuan peppercorn and chopped dried red chilis until the oil smells aromatic and spicy (~1 minute). Add the chopped garlic into the oil until fragrant (~1 minute), careful not to burn the garlic. Then, add the ground pork. Break the pork up with your spatula and cook until no longer pink.

Add in the Shaoxing wine and soy sauce. Saute for around 1 minute, then add in the hot bean sauce and sesame oil. In a separate bowl, add the water to the corn starch and mix until there are no more chunks and is uniform. Once the meat mixture in the pot is bubbling, add in the corn starch mixture and stir.

Add in the cubed tofu and green onions (reserve some for garnish). Combine everything, but stir slowly and carefully to not break up the tofu into tiny pieces.

Once the entire dish is boiling, it is ready to top with the reserved green onion and serve hot over a bowl of rice!