1. Dice an onion and 2-4 cloves of garlic. Add olive oil, Sichuan peppercorns, garlic, and onion to a hot pan over medium heat.
  2. Add ground beef, 2 tbsp Laoganma sauce (or chili flakes), 1 tbsp doubanjiang (or miso paste), 1 tsp soy sauce, 1 tsp rice wine vinegar, and pepper to taste. Turn heat down to low and let simmer until the alcohol is cooked off.
  3. Cube firm tofu and add to the pan once the beef is cooked through.
  4. Gently stir, 2-3 minutes to coat tofu with the sauce, then take off the heat and stir in diagonal cut green onions.

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