Cut tofu into 2.5 cm cubes and place in hot, lightly salted water.

Diagonally cut spring onions into thin slices.

Heat peanut oil in a wok over high heat until smoking.

Stir-fry ground beef until crisp and slightly brown.

Reduce heat to medium, add Sichuan chili bean paste and stir-fry for 30 seconds until the oil turns red.

Add fermented black beans and ground chilies, stir-fry for 20 seconds until the chilies release their color into the oil.

Add chicken broth and stir well, then add the drained tofu.

Gently mix, avoiding breaking the tofu, and season with sugar, soy sauce, and salt if needed.

Simmer for 5 minutes to allow the tofu to absorb the flavors.

Add spring onions and carefully fold them in.

Thicken the sauce with a cornstarch and water slurry in two or three steps, stirring until the sauce is shiny and coats the meat and tofu.

Transfer to a large bowl, sprinkle with ground Sichuan pepper, and serve.