Chinese Mapo Tofu Rice Bowl

Instructions

1. Prepare the tofu
   Gently place the tofu cubes in a pot of salted simmering water for 2 minutes to firm them up. Carefully remove with a slotted spoon and set aside on a plate lined with paper towels to absorb excess water.
2. Brown the meat
   Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and add the ground pork. Cook, breaking up the meat into small pieces, until it's no longer pink, about 3-4 minutes.
3. Create the flavor base
   Reduce heat to medium and add the doubanjiang, fermented black beans, garlic, ginger, and white parts of green onions. Stir-fry for about 2 minutes until fragrant and the oil turns red.
4. Add liquids
   Pour in the chicken stock or water and bring to a simmer. Add the sugar and half of the ground Sichuan peppercorns. Stir well to combine the flavors.
5. Incorporate the tofu
   Carefully slide the tofu cubes into the sauce. Gently fold the tofu into the sauce, trying not to break the cubes. Simmer for about 5 minutes to allow the tofu to absorb the flavors.
6. Thicken the sauce
   Stir the cornstarch mixture again and slowly drizzle it into the simmering sauce while stirring gently. The sauce will thicken in about 30 seconds. Add the chili oil and gently mix.
7. Assemble the rice bowls
   Divide the cooked rice among four bowls. Spoon the mapo tofu over the rice, making sure each bowl gets plenty of sauce and tofu.
8. Garnish and serve
   Sprinkle the remaining Sichuan peppercorns and green onion slices over each bowl. Serve immediately while hot, with additional chili oil on the side for those who prefer extra spice.