Cut the tofu into 2.5cm cubes.
Boil about 1 L of water with 2 teaspoons of salt and cook the tofu for 2-3 minutes to bring out the bean flavor.
Scoop out the tofu out of the water with a hand-held sieve to drain.
Finely chop the ginger and garlic.
Add 2 tablespoons of Spicy Oil to a clean wok.
When the oil is hot, sauté the garlic and ginger.
Add the Fermented Black Beans, bean paste, and Sichuan pepper, and stir until the aromas are released.
Add the pig bone soup stock.
Bring the stock to the boil, add the tofu cubes and stir gently with a wooden spatula to coat the tofu evenly.
Next add the salt, soy sauce, seasoning powder and garlic powder and stir.
Gradually add the wet starch a third at a time, blending it in well each time before adding the next third. Stir until the mixture thickens.
Pour in the tablespoon of Spicy Oil.