First, prepare the ingredients - finely slice the spring onions, mince garlic and ginger. Then, cut tofu into cubes.
Fry garlic and ginger on medium heat with oil until lightly golden and aromatic. Add pork mince and brown on high heat.
Add spicy doubanjiang and fry on medium heat to 'wake the spice' up, for about 1 minute. Add in chilli powder, sugar, Sichuan peppercorn, soy sauce and water.
Simmer for 3 - 5 minutes. Combine cornstarch and cold water and mix well then add to the pan. This will thicken the sauce and attach onto the tofu.