In a dry pan, toast Sichuan peppercorns over medium heat, until fragrant.

Grind peppercorns into a fine dust and set aside.

Prepare ingredients. Chop garlic cloves, grate ginger, slice scallions, and set aside. 

Drain tofu and lightly pat dry with a paper towel. Slice tofu into cubes.

Place a pan over medium heat and add in sesame oil.

Once oil is hot, add in garlic and ginger and lightly saute until fragrant, about 2 minutes. 

Add in ground Sichuan peppercorn and mapo sauce and cook for 1 minute. 

Add soy sauce and one cup of stock and stir through for 1 minute.

Add cubed tofu and gently stir into the sauce. Turn heat to medium low and gently simmer to reduce the sauce, for about 5 minutes. 

Meanwhile, mix cornstarch into 1/2 cup of stock.

To the pan, add scallion and the cornstarch/stock mixture and turn heat to medium high. 

Simmer until sauce thickens and coats tofu. Taste and sprinkle on more Sichuan peppercorn if desired.

Serve with hot rice and steamed bok choy.