Prepare the tofu by cutting it into cubes — 5 minutes

Heat vegetable oil in a pan over medium heat — 2 minutes

Add Sichuan peppercorns and fry until fragrant — 1 minute

Add minced garlic and ginger, sauté until golden — 1 minute

Add ground pork and cook until browned — 5 minutes

Bring chicken broth to a boil in a pot — 5 minutes

Stir in doubanjiang, soy sauce, and rice wine — 1 minute

Pour in chicken broth and bring to a simmer — 2 minutes

Gently add tofu cubes and simmer for 5 minutes — 5 minutes

In a small bowl, mix cornstarch and water until smooth — 2 minutes

Add cornstarch mixture to boiling broth, stirring constantly until thickened — 2 minutes

Stir in cornstarch mixture to thicken the sauce — 2 minutes

Reduce heat to low, and slowly drizzle in beaten eggs while stirring gently — 1 minute

Add sesame oil, white pepper, and salt to taste — 1 minute

Garnish with chopped green onions — 1 minute

Garnish with sliced green onions and serve hot — 1 minute

Serve hot with cooked rice — 1 minute