Mapo Tofu Donburi

Instructions

1. Prepare the tofu
   Place the cubed tofu in a bowl of warm salted water for 10 minutes, then drain carefully. This helps to firm up the tofu and remove any excess water.
2. Cook the aromatics
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, ginger, and white parts of green onions, stirring until fragrant, about 30 seconds.
3. Brown the meat
   Add ground pork to the wok and cook until no longer pink, breaking it up with a wooden spoon, about 3-4 minutes.
4. Add the sauce base
   Reduce heat to medium, then add doubanjiang (spicy bean paste) and fermented black beans. Stir-fry for 1-2 minutes until the oil turns red and fragrant.
5. Simmer the tofu
   Pour in chicken stock and bring to a simmer. Gently add the drained tofu cubes, being careful not to break them. Simmer for 5 minutes to allow the tofu to absorb the flavors.
6. Thicken the sauce
   Stir the cornstarch slurry to recombine, then slowly pour it into the simmering mixture while stirring gently. The sauce will thicken within a minute or two.
7. Finish the dish
   Turn off the heat and add ground Sichuan peppercorns and sesame oil. Gently stir to combine all ingredients.
8. Serve over rice
   Divide the cooked rice among four bowls. Spoon the mapo tofu over the rice and garnish with sliced green onion tops. Serve immediately while hot.