In a medium mixing bowl, combine ground pork, Shaoxing wine, light soy sauce, and minced ginger. Mix thoroughly and let it marinate while you prepare the other ingredients, allowing the flavors to meld for at least 10 minutes.

In a small bowl, whisk together equal parts cornstarch and water until smooth. Set this mixture aside.

In a nonstick skillet, heat 2 tablespoons of peanut oil over medium heat. Once hot, add Sichuan peppercorns and fry until they turn dark brown and fragrant, about 1-2 minutes.

Add the marinated ground pork to the skillet with the infused oil, cooking over medium-high heat for about 5-7 minutes.

Gently layer the cubed tofu over the cooked ground meat in the skillet. Pour in chili oil, chicken stock, five-spice powder, and sugar, ensuring everything is well distributed. Reduce the heat and let it simmer for 8-10 minutes.

Slowly pour the cornstarch mixture into the skillet, gently stirring to combine. Continue to cook for another 2-3 minutes, or until the sauce thickens.

Transfer the finished Mapo Tofu to a serving bowl, garnishing with freshly chopped green onions and a sprinkle of ground Sichuan peppercorns.