1-First Step: Get everything ready before the heat goes on Start by cutting the silken tofu into 1-inch cubes and placing it gently on a plate or in a bowl. Mince the ginger and garlic, thinly slice the Thai bird chilies, chop the dried chilies, and finely chop the scallion. Measure out the oil, spicy bean sauce, broth, Sichuan peppercorns, cornstarch, water, sesame oil, and sugar so you can move fast later.

2-Second Step: Make the chili oil base Heat half of the oil in a wok over low heat. Add the fresh Thai bird chilies and the chopped dried chilies, then toast them for about 5 minutes until fragrant. Keep the heat gentle so the chilies release their flavor without burning. Once they smell bold and toasty, set them aside.

3-Third Step: Build the aromatic foundation Heat the remaining oil in the wok over medium heat. Add the minced ginger first and cook for about 1 minute. Then add the minced garlic and fry it for another minute, stirring often so it softens and smells sweet rather than sharp.

4-Fourth Step: Brown the pork and season the sauce Turn the heat up to high and add the ground pork. Break it into small pieces as it cooks so you get even browning and no clumps. Cook until the pork is fully done and lightly browned. Next, add the ground Sichuan peppercorns and stir for 15 to 30 seconds so the peppery aroma wakes up. Now add the spicy bean sauce and stir well to coat the pork. Pour in the low-sodium chicken broth or water and let everything simmer for about 1 minute. The mixture should look rich, glossy, and deeply colored.

5-Fifth Step: Thicken the sauce In a small bowl, mix the 1/4 cup water with the cornstarch until smooth. Pour this slurry into the wok while stirring. The sauce should thicken within a minute or so, but if it gets too thick, add a splash more water or stock until it looks silky and spoonable.

6-Sixth Step: Add the tofu with care Stir in the chili oil, including the peppers you toasted earlier. Then gently add the tofu cubes and toss them carefully so they do not break apart. Let the tofu cook in the sauce for 3 to 5 minutes, giving it time to absorb flavor without losing its shape.

7-Final Step: Finish and serve Add the sesame oil and sugar if you are using them, then toss in the chopped scallion. Stir just until the scallions wilt. Taste the sauce and add more spice or a little more liquid if needed. Serve hot, and if you want even more peppery aroma, sprinkle a little extra Sichuan peppercorn powder over the top.