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Fiery mapo tofu with its numbing Sichuan peppercorn sauce is ladled over steamed rice. This protein-rich family bowl is a spicy, deeply comforting everyday Chinese meal.
Prep tofu by draining and cutting it into 1-inch cubes. Thinly slice the scallions, mince the garlic and ginger.
Mix the cornstarch with water in a small bowl to form a slurry. Set aside.
Heat a large skillet or wok over medium-high heat. Add vegetable oil, then toast Sichuan peppercorns for 30 seconds until fragrant. Remove and grind half for later garnish.
Add ground pork to the skillet and stir-fry for 2–3 minutes until browned, breaking it into small bits. Reduce heat to medium, add garlic, ginger, half the scallions, and Doubanjiang. Stir constantly for 1 minute until aromatic.
Pour in Shaoxing wine and soy sauce, scraping up browned bits. Add chicken broth, then gently fold in the tofu cubes. Simmer uncovered for 5 minutes on a gentle bubble to warm the tofu through without breaking it.
Stir cornstarch slurry to recombine, then pour into the simmering mixture. Stir gently until the sauce thickens, about 1–2 minutes. Drizzle with toasted sesame oil and the reserved ground Sichuan peppercorns.
Serve hot by ladling mapo tofu mixture over bowls of steamed rice, garnished with remaining scallions.
