Preheat oven to 180ºC (160ºC fan-forced). Place the chops in a large snaplock bag or shallow glass dish. In a jug, combine half the peanut oil, 2 tbsp soy sauce, 2 tbsp Shaoxing wine, coriander seeds, dried mint, chilli flakes, and half the caster sugar. Pour over chops and marinate in the refrigerator for 30 minutes.
Heat a chargrill pan or barbecue over medium-high heat and cook steaks chops for 4 to 5 minutes each side, or until cooked to your liking. Set aside on a plate loosely covered with foil and rest for 10 minutes.
Meanwhile, for the sauce combine the stock, sesame oil, tomato sauce, Sichuan peppercorns, honey, cornflour and remaining soy, vinegar, and sugar, in a small saucepan. Cook sauce over medium-low heat for 3 to 4 minutes or until slightly thickened. Set aside until needed.
Heat the remaining peanut oil in a wok over medium heat. Add the remaining garlic and stir-fry for 30 seconds. Add the tofu, and gently stir-fry for 2 to 3, or until lightly golden. Remove tofu from wok and place on a plate lined with kitchen paper. Add snowpeas, sugar snaps, and pak choy stems to wok and stir fry for 2 minutes.
Serve chops drizzled with Sichaun sauce, with stir-fried vegetables and sprigs of mint and coriander.
For a quick shortcut, use a pre-pack stir fry mix from the supermarket or greengrocer.
If you are short of time, grab a pre-made Sichuan style sauce from the supermarket or Asian grocer.
Lamb chump chops would also be perfect for this recipe.