1-First Step: Prep your mise en place Start by cutting the silken tofu into 1-inch cubes. Finely chop 1 scallion, then mince the ginger and garlic. Thinly slice the fresh Thai bird chili peppers and roughly chop the dried chilies. Having everything ready makes it easier to keep the heat controlled while cooking.

2-Second Step: Toast the chilies in half the oil In a wok or large pan, heat half the oil over low heat. Toast the fresh and dried chilies until fragrant, about 5 minutes. Then set the chilies aside for later.

3-Third Step: Fry ginger and garlic, then brown the pork Heat the remaining oil over medium heat. Add the minced ginger and fry for about 1 minute, then add the minced garlic and fry for another 1 minute. Raise the heat, add the ground pork, and cook until fully browned. Break the pork up as it cooks so it mixes smoothly with the spicy bean sauce.

4-Fourth Step: Add Sichuan peppercorns without burning Stir in the ground Sichuan peppercorns and cook for 15 to 30 seconds. Keep it short to prevent burning, which can turn the peppercorns bitter. Next, mix in the spicy bean paste and let it mingle for a moment.

5-Final Step: Simmer, thicken, fold in tofu, and serve Pour in low sodium chicken broth or water and simmer for 1 minute. Combine 1/4 cup water with the cornstarch, then stir into the sauce to thicken. Add the reserved chili oil and peppers, then gently fold in the tofu cubes. Simmer the tofu for 3 to 5 minutes so it stays tender and not broken up. Finish with sesame oil to taste, sugar if using, and the chopped scallions. Stir just until the scallions wilt slightly, then garnish with the reserved Sichuan peppercorn powder if desired. Serve hot, ideally over steamed rice so every bite soaks up the spicy, numbing sauce.