Add the sugar, chopped garlic and ginger and fry a little. Add the bean paste and lightly crushed Sichuan pepper and mix in.
Add the chicken stock, rice wine, soy sauce, chilli oil, sesame oil and, if desired, dried chillies and simmer briefly.
The sauce can be thickened with a little cornflour. To do this, mix the cornflour with a little cold water, then mix into the sauce and bring to the boil.
Finally, season with salt, mix in the diced tofu and simmer briefly. Serve and garnish with finely chopped green spring onions.
