Chinese Mapo Tofu

Instructions

1. Prepare the tofu
   Gently place the tofu cubes in a pot of salted, simmering water for 2-3 minutes. This helps firm up the tofu and removes any sour taste. Carefully drain and set aside.
2. Create the aromatic base
   Heat vegetable oil in a wok or deep skillet over medium-high heat. Add the Sichuan peppercorns and dried chilies, stir-frying for about 30 seconds until fragrant. Add minced garlic and ginger, stirring continuously for another 30 seconds.
3. Cook the pork
   Add ground pork to the wok, breaking it up with a wooden spoon and cook until it's no longer pink, about 2-3 minutes. Push everything to one side of the wok.
4. Add the bean pastes
   In the cleared space, add the doubanjiang (broad bean paste) and douchi (fermented black beans). Stir-fry for about 1 minute until the oil turns red, then mix everything together.
5. Combine with tofu
   Pour in the chicken stock and add sugar and soy sauce. Gently slide in the drained tofu cubes. Reduce heat to medium-low and simmer for 5-8 minutes, allowing the tofu to absorb the flavors. Avoid excessive stirring to prevent breaking the tofu.
6. Thicken the sauce
   Stir the cornstarch mixture to recombine, then slowly pour it into the simmering tofu while gently stirring. The sauce will thicken within 1-2 minutes. Remove from heat once it reaches desired consistency.
7. Add the finishing touches
   Drizzle with a small amount of Sichuan peppercorn oil (optional) and scatter the sliced green onions over the top. Let the dish rest for 2 minutes before serving.