Cut the tofu into 1-inch cubes and set aside. Mix cornstarch (1 tbsp) with 2 tbsp water to create a slurry.

Heat chili oil (2 tbsp) in a wok or large skillet over medium-high heat.

Oil should shimmer but not smoke.

Add ground pork (200 g) and cook, breaking it up with a spatula, until browned.

Pork should be fragrant and slightly crispy.

Add doubanjiang (2 tbsp), garlic (4 cloves), and ginger (1 tbsp) to the wok. Cook, stirring constantly, until fragrant and the oil turns red, about 1 minute.

This step is crucial for unlocking the flavor of the doubanjiang. • The aroma should be intense and savory.

Pour in chicken broth (1 cup), soy sauce (1 tbsp), and sugar (1 tsp). Bring to a simmer.

Gently fold in the tofu cubes. Simmer for 5 minutes to allow the tofu to absorb the flavors.

Be careful not to break the tofu while stirring. • Tofu should be coated in the sauce.

Stir in the cornstarch (1 tbsp) slurry to thicken the sauce. Cook until the sauce is glossy and coats the tofu, about 1 minute.

Stir in Sichuan peppercorns (1 tbsp) and sesame oil (1 tsp).

The aroma of Sichuan peppercorns should be prominent.

Garnish with chopped scallions (2 stalks) and serve hot with rice.