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Silken tofu is simmered in a fiery sauce of doubanjiang, Sichuan peppercorn, and minced pork for a numbing, spicy classic. While not vegetarian in its traditional form, this protein-rich dish is a beloved family comfort food across China.
Cube the silken tofu carefully and blanch in simmering salted water for 2 minutes. Drain gently to retain the texture.
Heat a wok or large skillet over medium-high heat. Add oil, then sauté the Sichuan peppercorns for about 30 seconds until fragrant. Remove the peppercorns, reserving the oil.
Add ground pork to the infused oil; stir-fry, breaking up meat, until no longer pink and starting to brown, about 3 minutes.
Add the minced garlic and ginger, cooking for 1 minute, then mix in doubanjiang and cook until the oil turns red and fragrant, about 1-2 minutes.
Pour in Shaoxing wine and soy sauce, stir, then add chicken broth and bring to a gentle simmer. Slip in tofu cubes, distributing them evenly.
Simmer uncovered for 6-8 minutes, allowing the flavors to infuse. Gently swirl or nudge tofu but avoid stirring too much to keep cubes intact.
Mix cornstarch with a little cold water, then slowly drizzle into the simmering sauce, stirring gently. Let cook for 2 minutes or until thickened slightly.
Turn off the heat. Sprinkle with sliced scallions and a final dusting of freshly ground Sichuan peppercorns before serving.
