Silky cubes of tofu mingle with minced pork in a fiery red sauce packed with fermented black beans, garlic chili paste, and Sichuan peppercorns that deliver a signature numbing heat. The kitchen balances the spice with just enough silkiness from the tofu and a subtle slick of oil that coats every bite. This version emphasizes authentic Sichuan technique, with the pork adding savory depth without overpowering the delicate tofu. The dish arrives steaming hot in a shallow bowl, portioned generously for sharing.