Make the chili oil:

1. Combine the oil and chili flakes in a small sauce pan and heat over low heat for 5 minutes. The oil should barely sizzle (make sure the chilis do not burn. Either turn the heat lower or turn off the heat and let the oil just steep if you see the chilis burning). 
2. Then let the oil sit for an additional 10 minutes before using. Set it aside while you prep the other ingredients.

For the Mapo Tofu:

1. Heat a heavy deep pan over medium high heat.
2. Pour the chili oil into the pan. You can either add all of the chilis, some of the chilis, or just the oil depending on your heat tolerance. Next add the ginger and garlic. 
3. Stir for 10 seconds and then add the ground pork. Use a wooden spoon or spatula to break up the meat. Cook for several minutes until mostly cooked through and then add the ground sichuan peppercorn.
4. Cook for a minute, stirring, until fragrant. 
5. Add the spicy chili bean sauce, soy sauce, oyster sauce, sugar and chicken broth. Stir to combine and let the mixture come to a simmer.
6. Add the tofu and simmer for 3 minutes.
7. Stir the cornstarch slurry so it is smooth, and pour it over the tofu. Stir it into the mixture and cook for another minute until the mapo tofu has thickened.
8. Stir in the scallions, then transfer to a large bowl and serve immediately with hot rice.