"A spicy tofu and meat dish originating from the Szechuan province of China. After having a wonderful version of it in Beijing I came up with this version of it to fill my craving. Serve over short grain rice."
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Spread Szechuan peppercorns over a baking sheet.
Bake peppercorns under the preheated broiler until toasted, about 1 minute. Let cool; transfer to a mortar and pestle and crush into medium grinds.
Heat a wok or saucepan over high heat. Add oil; cook ground pork until mostly browned and crumbly, about 1 minute. Move pork to 1 side of the pan with a spatula. Reduce heat to medium. Add chili bean paste; cook and stir until oil turns red, about 30 seconds. Stir pork into oil.
Mix black bean sauce and dried chiles into the pork mixture; cook until aromatic, about 30 seconds. Stir in chicken stock. Add tofu gently; shake pan back and forth until tofu is coated in sauce but not broken, about 2 minutes. Add soy sauce and sugar. Reduce heat to low; let simmer, about 5 minutes.
Mix cornstarch in a small bowl with 2 tablespoons cold water. Increase heat to medium. Add to the tofu mixture, 1 teaspoon at a time, until sauce is almost as thick as ketchup and clings to the tofu, about 3 minutes. Remove from heat. Mix in the green onions. Sprinkle toasted peppercorns on top.