Ingredients
1 package firm tofu
4 – 6 green onions
1/2 cup canola oil
1lb ground pork
5 tbsp chili bean paste
2 tbsp fermented black beans (rinsed)
2 tbsp ground chilies
12oz chicken stock
2 tsp white sugar
4 tsp soy sauce
2 tbsp potato starch (mixed with equal parts water)
2 tbsp roasted sichuan peppercorns (picked through to ensure no pits in the berries)

Cut the tofu into 1 inch cubes. Be careful not to break them. Slice the green onion in 2 inch pieces. Set aside. Prep the potato starch mixture and set aside. Heat the wok, add oil and pork and cook until browned. Turn down the heat to medium, add the chili bean paste and stir fry for about 30 – 60 seconds. Put in the black beans and ground chilies and stir fry for 1 minute. Pour in the stock, sugar and soy sauce. Stir. Add the tofu cubes, gently mix so not to break tofu much. Simmer for 5 minutes. Add the potato starch mixture, to thicken sauce. Add the green onions and stir carefully. Sprinkle with the sichuan peppercorns.

Serve over rice. Goes really well with Cider.