Spicy Tofu

Cut the Silken Tofu into 2cm cubes. Bring a pot of water to a boil, add the tofu cubes, and blanch for 2 minutes. Gently remove the tofu with a slotted spoon and set aside to drain.

Heat a wok over medium-high heat. Add Vegetable Oil, then add the whole Sichuan Peppercorn and Dried Chili. Stir-fry for 1-2 minutes until fragrant and the chilies darken slightly. Remove and discard the peppercorns and chilies, leaving the infused oil in the wok.

Add the Ground Pork to the wok and stir-fry, breaking it up with your spatula, until it is cooked through and lightly browned, about 3-4 minutes.