Drain the tofu and place in thick paper towels to remove the excess water. Slice into
In a large wok, heat half the oil. Brown the meat until crisp on the edges, about 5 minutes. Drain any excess oil. Scrape the meat out of the pan and add the remaining oil. Chop the white spring onions and pan-fry with the garlic and ginger until golden, about 2 minutes. Add the meat back in and stir together.
To make the chilli sauce, mix the cornflour with
In a small frying pan, toast the Sichuan peppercorns for 30 seconds and then grind in a mortar and pestle or spice grinder. Pour the sauce over the meat and let simmer for 10 minutes. Just before eating, add the tofu pieces and let simmer for another 2 minutes. Sprinkle with the chopped green spring onions and Sichuan peppercorns.
Serve the mapo dofu over steamed rice with an extra dollop of roasted chilli flakes.