Mapo Tofu

Bring a pot of salted water to a gentle boil. Add tofu cubes and simmer for 2 minutes to remove bitterness. Drain and set aside.

Heat a wok or large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil.

Add ground pork and stir-fry until browned and crumbly, about 2–3 minutes.

Push the meat to one side of the wok. Add Sichuan doubanjiang and chili oil to the center, and stir-fry for 30 seconds until fragrant.

Mix in minced garlic, ginger, and the white parts of green onions. Cook for another 30 seconds.

Pour in soy sauce, sugar, and water or broth. Stir well to combine.

Gently add the blanched tofu cubes to the wok. Carefully toss to coat the tofu without breaking it. Simmer for 3–4 minutes.

Stir the cornstarch slurry to recombine, then pour it into the wok. Gently stir until the sauce thickens and becomes glossy, about 1 minute.

Remove from heat. Immediately sprinkle ground Sichuan peppercorns and the green parts of green onions on top.

Serve hot with steamed white rice for a complete meal.