Step 1
In a small bowl, whisk the cornstarch with ¼ cup plus 2 tablespoons of water until dissolved. Set aside.
Step 2
To a bowl, add the tofu and 3 cups of boiling salted water and soak for 15 minutes. Drain, then set aside on a paper towel-lined plate.
Step 3
To a large flat-bottomed wok or skillet, add the hong you and turn the heat to medium-high. When it’s hot and shimmering, add the garlic and cook until fragrant, about 1 minute. Add the pork and cook, stirring and breaking up the meat, until browned, 4–6 minutes. Add the doubanjiang, douchi, chives, and xiao mi la and cook, stirring frequently, until the chives are wilted, about 2 minutes. Add the stock and reserved tofu and bring to a boil, stirring gently (don’t break up the tofu). Add the soy sauce and sugar and continue to boil until the sugar is dissolved, about 1 minute. While swirling the pan, slowly add the reserved cornstarch mixture and cook until the sauce has thickened, about 2 minutes more. Sprinkle with the Sichuan pepper and more chives. Serve with rice.