Mapo Tofu

Ingredients

• 1/4 cup dried tianjin chiles or chiles de árbol
• 1 tablespoon black peppercorns
• 1 tablespoon cumin seeds
• 1 tablespoon sichuan peppercorns
• 2 green cardamom pods
• 2 whole cloves
• 1 bay leaf
• 1/4 cinnamon stick
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 2 tablespoons plus 1/4 cup chili oil
• 1/2 cup tomato paste
• 4 cups low-salt chicken broth
• 4 cups dry white wine
• 2/3 cup fish sauce (such as nuoc nam or nam pla)
• 1/2 cup fermented black beans (from one 4-ounce can, rinsed, drained)
• 1/2 cup pepper oil
• 2 pounds boneless pork shoulder (boston butt), cut into 1-inch cubes
• 1/4 cup (packed) fresh cilantro leaves with tender stems plus more chopped for garnish
• 3/4 cup red thai chiles
• 1/2 cup chopped garlic
• 1/2 cup chopped onion
• 1/2 cup grated peeled ginger (from two 4x1-inch pieces)
• 1/4 cup sliced scallion (about 1)
• 1 8x4-inch piece kombu
• kosher salt
• 2 pounds soft (silken) tofu, cut into 1-inch cubes
• pepper oil
• scallions, sliced thinly on a diagonal
• chili oil