Cut the tofu into 1cm cubes, blanch quickly in a bowl of boiling water and drain. Chop the spring onions into short sections, mince the garlic and set aside.
Heat oil in a wok over medium heat, saute spring onions, ginger, garlic and Szechuan pepper until fragrant.
Stir in the pork mince, chilli bean paste and soy sauce; fry until tinted. Add the tofu, mix well and fry for 2 minutes. Add the cornflour paste and cooking wine and stir fry for about a minute. Add salt if necessary. Garnish with chives and serve.