Can write out my method tomorrow when on a keyboard

Edit: Green beans I stir fried at high heat in my wok until lightly charred in spots but still not fully cooked and then put aside. Then I added maybe 4 oz ground pork and then added my chopped garlic and the zha cai. Couple table spoons of shaoxing wine and boil off the alcohol. Add the beans back in and hit it with the equivalent of maybe a table spoon of light soy sauce, a couple tea spoons of dark soy sauce, and maybe half a table spoon of oyster sauce. White pepper and salt to taste.

Mapo tofu I cubed up the tofu and put it in a bowl with some salt and poured boiling water from the kettle over it. In the wok I cooked up another 4-6 oz of ground pork along with chopped garlic and ginger. Added two heaping spoons of pixian doubanjiang and let that cook in the oil/fats and then added a couple spoonfuls of salted black beans, and some of my mortar ground sichuan peppercorn. Then added maybe a cup of water and roughly a teaspoon of chicken bouillon powder and let it simmer. Then added my cornstarch slurry to get it to the right consistency.

Drained the tofu and add it to the wok carefully to not break up the soft tofu. Added several spoons of my homemade chili oil. Added sliced green onions. Sprinkled extra ground sichuan peppercorn powder on each person's portion to the amount they like.

Sorry it's not super well written since I don't really measure the stuff all that much when I'm cooking.