Step 1

Toast dried chiles and Sichuan peppercorns in a dry small skillet, turning and stirring, until fragrant, about 1 minute. Let cool; finely grind in spice mill.

Step 2

Heat oil in a large skillet over medium-high. Cook 1" pieces of scallion, stirring, until bright green, about 30 seconds. Add pork and cook, breaking up with a spoon, until just cooked through, about 1 minute. Add dried chile mixture and cook, stirring, until meat mixture begins to look dry, about 1 minute. Add fresh chile, garlic, and ginger; cook, stirring, until fragrant, about 1 minute. Stir in doubanjiang, then tofu and 1 cup water. Bring to a boil, reduce heat, and add kale. Simmer until kale is wilted and tofu is heated through, about 3 minutes.

Step 3

Serve mapo dofou over rice topped with thinly sliced scallions.