Spicy Mapo Tofu

Instructions

1. Prepare the tofu
   Gently place the cubed tofu in a pot of salted water and bring to a gentle simmer. Cook for 2-3 minutes to firm up the tofu slightly and remove some of its raw taste. Drain carefully and set aside.
2. Cook the aromatics
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant but not browned.
3. Brown the pork
   Add the ground pork to the wok, breaking it up with a spatula. Cook until the pork is no longer pink and starts to crisp slightly, about 3-4 minutes.
4. Add the flavor base
   Reduce heat to medium. Add the doubanjiang (spicy bean paste) and fermented black beans if using. Stir-fry for 1-2 minutes until the oil turns red and the mixture is very fragrant.
5. Combine with tofu
   Carefully add the drained tofu cubes to the wok. Pour in the chicken stock or water and sprinkle with sugar. Gently fold everything together, being careful not to break the tofu. Simmer for 5 minutes to allow the tofu to absorb the flavors.
6. Thicken the sauce
   Stir the cornstarch mixture to recombine, then drizzle it into the simmering tofu. Gently stir until the sauce thickens, about 1 minute.
7. Finish with spices
   Turn off the heat. Drizzle with chili oil and sprinkle with most of the ground Sichuan peppercorns, reserving some for garnish. Gently fold to incorporate.
8. Serve
   Transfer to a serving bowl. Garnish with the green parts of the green onions and the remaining Sichuan peppercorns. Serve immediately with steamed rice.