1-First Step: Prep everything before the heat turns onSlice the fresh Thai bird chilies, roughly chop the dried red chilies, finely mince the ginger and garlic, chop the scallion, and cube the silken tofu into 1-inch pieces. Mix the water and cornstarch in a small bowl to make a slurry and set it nearby. Having every ingredient ready makes the cooking smooth and keeps the aromatics from burning while you scramble around the kitchen like a confused raccoon.

2-Second Step: Toast the chilies in half the oilHeat half of the oil in a large skillet or wok over medium heat. Add the sliced fresh chilies and chopped dried red chilies, then toast them until fragrant. This should only take a short minute or two. Once the oil smells spicy and the chilies deepen in color, transfer them to a plate and set them aside. This step creates chili oil flavor without scorching the peppers.

3-Third Step: Cook the aromatics and porkAdd the remaining oil to the pan. Stir in the minced ginger and garlic and sauté briefly until fragrant, about 20 to 30 seconds. Do not walk away here, because garlic can go from golden to tragic real fast. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through.

4-Fourth Step: Build the Sichuan sauceStir in the ground Sichuan peppercorns after the pork is cooked so they do not burn. Add the spicy bean sauce and pour in the low-sodium chicken broth. Let the mixture simmer gently so the flavors blend and the pork gets cozy with the sauce. If your Sichuan peppercorns are especially fresh, start with the lower amount so the flavor stays pleasant and not bitter.

5-Fifth Step: Thicken the sauceGive the cornstarch slurry a quick stir, then pour it into the pan while stirring. Let the sauce simmer for a minute or two until it thickens enough to coat the back of a spoon. If it looks too thick, splash in a little extra water or stock. If it seems too thin, let it bubble a bit longer.

6-Sixth Step: Add the tofu gentlyReturn the chili oil and peppers to the pan, then carefully add the silken tofu cubes. Stir with a very light hand or gently fold the tofu through the sauce so the cubes stay intact. Simmer for 3 to 5 minutes until the tofu is heated through and has soaked up some of the sauce. This is not the time for aggressive spoon behavior.

7-Final Step: Finish and serveTurn off the heat and finish with sesame oil, sugar if you are using it, and the chopped scallion. Stir just until the scallions begin to wilt. Taste and adjust if needed. Serve hot with steamed rice, and if you want a little extra drama, sprinkle more ground Sichuan peppercorns on top.