Prepare the tofu: Bring a pot of water to a gentle simmer. Add the tofu cubes and cook for 2 minutes. Drain carefully and set aside.

Brown the meat: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork or beef and cook for 3–4 minutes, breaking it apart as it browns.

Add aromatics: Stir in the garlic, ginger, and half of the green onions. Cook for about 30 seconds until fragrant.

Build the sauce: Add the gluten-free chili bean paste and stir-fry for 1 minute. Add tamari, broth, sugar, black pepper, and Sichuan peppercorns. Bring to a gentle simmer.

Add tofu: Carefully add the tofu cubes and gently stir to coat them in the sauce. Simmer for 4–5 minutes, allowing the flavors to soak into the tofu.

Thicken: Mix the cornstarch with cold water to make a slurry. Slowly stir it into the skillet and cook for 1–2 minutes until the sauce becomes glossy and slightly thick.

Finish: Drizzle with sesame oil and sprinkle with the remaining green onions.

Serve: Serve hot over steamed white rice or cauliflower rice.