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Cut the doufu into cubes about 10 to 15 mm on a side. Deep fry at 175° until barely
brown. Allow to cool.
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Finely grind the Szechuan pepper. It's harder to grind than normal black pepper.
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Cut the spring onions into rings. Separate the green and white parts.
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Fry the pork in oil until lightly browned.
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Crush garlic into the mixture and add the white parts of the onion and fry until lightly
cooked.
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Add stock, Szechuan pepper, chili powder, beans, soya sauce. Bring to the boil and cook
for about 4 minutes.
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Thicken with cornflour. Briefly bring back to the boil.
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Arrange on a plate, sprinkle with sesame oil and the green parts of the onion.
