Mapo Tofu

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1. 1Step 1: Heat half the oil in a wok or small saucepan over low heat. Add the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring the peppers don't burn. Remove from heat and set aside.
2. 2Step 2: Heat the remaining oil in the wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, then turn the heat to high and add the ground pork. Break up the meat and fry until cooked through. Add the ground Sichuan peppercorns and stir for 15-30 seconds, being careful not to let it burn, as it will turn bitter.
3. 3Step 3: Add the spicy bean sauce to the mixture and stir well. Add the chicken broth to the wok and stir. Let it simmer for about a minute. Meanwhile, cut the tofu into 1-inch cubes and combine the water and cornstarch in a small bowl.
4. 4Step 4: Add the cornstarch mixture to the sauce and stir. Let it bubble until the sauce starts to thicken. If it gets too thick, add a little more water or chicken stock.
5. 5Step 5: Add the chili oil from before, including the peppers. If using homemade chili oil, only use the standing oil (not the sediment) to avoid adding extra salt. Stir the oil into the sauce, then add the tofu. Gently toss the tofu in the sauce with a spatula. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions, and stir until the scallions are just wilted.
6. 6Step 6: Serve with a final sprinkle of Sichuan peppercorn powder as a garnish if desired.