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        1 block soft tofu (19 oz box)
        1/4 lb ground pork
        3 tablespoons Sichuan spicy bean paste (辣豆瓣酱)
        2 tablespoons chili powder
        2 tablespoons cooking oil
        3 tablespoons chili oil
        1 tablespoon Sichuan peppercorns (roasted and ground to powder)
        1 tablespoon light soy sauce
        1 teaspoon fermented black beans (rinsed and pounded)
        2 stalks of leeks or scallions (chopped into 1 or 2-inch length)
        2 gloves garlic (chopped)
        1/2 cup water
        Salt to taste

        1. Cut the tofu into small pieces, drain the water from the tofu and set aside.

        2. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.

        3. add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic.

        4. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce.

        5. Lower the heat and simmer for about 3-5 mins or until the sauce thickens.

        6. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well.

        7. Dish out and serve hot.