The first step is to prepare the tofu. Cut the tofu into small cubes, about 1 inch in size. Then, boil a pot of water and gently add the tofu cubes. Let the tofu cook for about 2-3 minutes, then remove it from the heat and drain the water. This step helps to remove excess water from the tofu and make it easier to fry later on.

In a wok or frying pan, heat the vegetable oil over high heat. Add the ground pork and stir-fry for about 2-3 minutes, until the pork is browned and crispy. Remove the pork from the pan and set it aside.

In the same wok or frying pan, add the minced garlic, chopped green onions, Szechuan peppercorns, fermented broad bean paste, and chili oil. Stir-fry for about 1-2 minutes, until the aromatics are fragrant and the seasonings are well combined.

Add the cooked pork back into the wok or frying pan, and gently stir to combine with the seasonings. Then, add the boiled tofu cubes and stir gently to coat with the seasonings.

Pour in the chicken broth, soy sauce, and Shaoxing wine. Gently stir to combine and let the mixture simmer for about 2-3 minutes, until the sauce thickens slightly.

In a small bowl, mix together the cornstarch and water to create a slurry. Pour the slurry into the wok or frying pan and stir gently to combine. Let the mixture simmer for another 1-2 minutes, until the sauce thickens to your desired consistency.