Gently cut tofu into 2cm cubes and set aside. Bring a pot of salted water to boil and blanch tofu for 2 minutes to remove excess moisture, then drain carefully and place on paper towels.
In a small bowl, mix soy sauce, sugar, cornstarch, and water to make the sauce slurry. Set aside.
Heat vegetable oil in a wok or large pan over medium-high heat.
Add minced pork and stir-fry until browned and cooked through, breaking up clumps, about 5 minutes.
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Add doubanjiang paste and stir-fry for 1 minute, allowing the paste to release its oils and flavors.
Pour in chili oil and stir to combine, coating the pork well.
Gently add the tofu cubes, being careful not to break them. Stir gently to coat with the sauce.
Pour in the sauce slurry and gently stir to combine. Simmer for 3-4 minutes until the sauce thickens and coats the tofu, tilting the pan rather than stirring vigorously to preserve tofu texture.
Taste and adjust seasoning if needed. Transfer to a serving dish.
Garnish with sliced scallions and sprinkle ground Sichuan peppercorn generously over the top. Serve immediately while hot.
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