Local Ma Po Tofu
Heat vegetable oil. When hot, add in the dried chili pepper and Szechuan peppercorns and sizzle for 30 seconds. Add in the ginger and garlic and sizzle until fragrant.
Add the ground pork and cook until pork is broken up and cooked through.
Add chili bean sauce, sriracha, black beans, chicken stock, soy sauce, sesame oil and bring to a simmer. In a small bowl, combine water and cornstarch into a paste. Add mixture to the sauce, stir in and allow to thicken.
Gently add the tofu and allow it to sit, moving it as little as possible, for a few minutes. Gently stir to incorporate, breaking up pieces slightly so you have a variety of large and small chunks of tofu.
Garnish with green onions and serve with hot rice.