Here's one I simply had to learn after eating this at Spices in the Richmond. It's not quite there - theirs is far spicier and richer -  but with a few tweaks...

Ingredients:

For the marinade:

• 1 tbsp. fermented black bean with ginger, soaked and drained (I used Yang Jiang brand)
• 2 tbsp. soy sauce
• 2 tbsp. sake/rice wine
• 3 garlic cloves, minced
• 1" piece of ginger

For the dish:

• 1 lb. ground pork
• 2 tbsp. vegetable or canola oil
• 3 green onions, thinly sliced, green and white parts separated
• 3 cloves garlic, minced
• 4 tbsp. chili soybean sauce
• 6 whole dried Szechuan chilis
• 2 c. chicken broth
• 1 pkg. soft (not silken) tofu
• 1 tbsp. cornstarch
• 2 tbsp. water

Directions:

Place pork in a medium sized bowl and add marinade ingredients.  Mix until just combined, and let sit 10-20 minutes.

In a large skillet or wok, heat oil over medium-high heat. Cook white part of green onions and garlic about 30 seconds until fragrant but not browned. Add pork mixture and cook until no longer pink, breaking up meat with a wooden spoon. Add chili soybean sauce and chilis and stir until combined. Pour in stock and tofu, stir, and simmer for 5 minutes. Meanwhile, combine cornstarch and water in a separate small bowl. Just before serving, pour in cornstarch mixture and stir until glossy. Toss with remaining green onion.