Instructions: In a small bowl, stir together the vinegar, sugar and bean paste until well combined. Set aside.

For the Dish: Marinate the chicken: In a medium bowl, combine the chicken, soy sauce and cornstarch, stir until the chicken is evenly coated. Set aside for 10 minutes.

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the chili peppers, garlic and Sichuan peppercorns; stir-fry until fragrant, about 20 seconds. Place the chicken into the wok; cook, stirring until it begins to brown, about 2 minutes. Add the seasoning mixture, soft tofu, bamboo shoots, green onions and red chili flakes. Cook, stirring gently, until the chicken is no longer pink in the center, about 2 minutes. Scoop onto a warm serving platter and serve hot.

This recipe yields 4 servings.

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