Place the sichuan peppercorns, star anise, fennel seeds, and clove in a spice grinder and blend until the peppercorns have grinded. Transfer to a bowl and mix together with the sugar and gochugaru. Set aside.

Combine the doubanjiang, gochujang, sesame oil, shaoxing wine, soy sauce, and chicken broth together. Set aside.

Heat a stainless steel pan with 2 tablespoons of canola oil over high heat. Add the light part of the scallions, garlic, and ginger. Cook until the garlic softens. Add the lamb.

Add the spicy mixture and mix together. Cook until the lamb is cooked through. Add the sauce mixture and mix well. Let simmer for 3 minutes.

Whisk together the water and cornstarch in a small bowl. Add to the pan and mix together until the sauce has thickened.

Add the tofu and gently mix in. Cook for 3-5 minutes or until the tofu has heated through. Serve on top of a bowl with rice.