Mapo Tofu

Instructions

1. Prepare the tofu
   Gently place tofu cubes in a pot of salted water and bring to a simmer. Cook for 2 minutes, then carefully drain and set aside. This helps firm up the tofu and removes any raw bean flavor.
2. Create the aromatic base
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add the whole Sichuan peppercorns and stir-fry for 30 seconds until fragrant. Remove the peppercorns with a slotted spoon and discard, leaving the flavored oil.
3. Cook the meat
   Add ground pork to the flavored oil and stir-fry until it crumbles and is no longer pink, about 2-3 minutes. Add minced garlic, ginger, doubanjiang, and douchi. Stir-fry for another 1-2 minutes until fragrant and the oil turns red.
4. Combine with tofu
   Pour in chicken stock, light soy sauce, and sugar. Stir gently to combine. Carefully add the drained tofu cubes, trying not to break them. Simmer for 5 minutes to allow the tofu to absorb the flavors.
5. Thicken the sauce
   Stir in the cornstarch slurry and simmer until the sauce thickens, about 1-2 minutes. The sauce should coat the back of a spoon but still be silky, not gloopy.
6. Add the finishing touches
   Sprinkle with the ground Sichuan peppercorns and half of the sliced green onions. Gently fold them into the dish, being careful not to break the tofu.
7. Serve
   Transfer to a serving dish and garnish with the remaining green onions and a drizzle of chili oil if desired. Serve immediately with steamed rice to balance the spiciness.