Begin by cutting the tofu into 1-inch cubes and setting it aside.

Heat vegetable oil in a pan and add the Sichuan peppercorns. Fry them until they release their fragrance, then remove and discard the peppercorns, but keep the flavoured oil in the pan.

In the same pan, cook the ground beef until it’s nicely browned.

Stir in the Sichuan bean paste and fermented black beans, ensuring they mix well with the beef.

Introduce garlic and half of the chopped green onion to the pan, stir-frying until they become aromatic.

Add beef broth, soy sauce, and tofu to the pan, bringing the broth to a boil. Allow it to simmer for approximately 10 minutes.

Create a slurry by mixing corn-starch with a small amount of water and then add it to the pan. Stir well until the sauce thickens.

Serve the delicious Mapo Tofu hot, garnished with the remaining green onion.