This recipe has been slightly modified from original-type versions: it typically includes ground beef, which has been left out here. It has also been made oil-free. Throughput rather than artisanal creating has also been prioritized.

Ingredients
2 lb soft (silken) tofu
3 spring onions, finely chopped
2 garlic cloves, finely chopped
2 slices ginger, finely chopped

Sauce
250 ml (1 cup) chicken and meat stock (make vegetable is strict vegan)
1 Tbsp dark soy sauce
1 Tbsp Shaoxing rice wine
1 Tbsp 四川 Sìchuān chili-bean sauce (豆瓣酱 but make sure it has chili as an ingredient)
1 Tbsp chili paste
1 1/2 tsp corn starch
1 tsp powdered 四川 Sìchuān peppercorns / flower peppercorns (花椒 huājiāo)

Preparation
Cut the tofu into cubes.

Combine the sauce ingredients.

Dry-fry 2/3 of the chopped spring onion, the garlic, and the ginger for 10 seconds or until fragrant. 

Add the sauce to the wok, bring to the boil, then add the tofu. Return to the boil, reduce the heat to medium and cook for 5 minutes, or until the sauce has reduced by a quarter. Do not stir or the tofu will break up.

Serve sprinkled with the remaining spring onion.