Classic Sichuan Mapo Tofu with Pork

Bring a pot of lightly salted water to a gentle boil. Add the tofu cubes and blanch for 2–3 minutes to help them firm up and hold their shape. Drain carefully and set aside.

Heat the vegetable oil in a wide pan or wok over medium heat. Add the garlic, ginger, and the white parts of the green onions. Stir-fry briefly until fragrant.

Add the ground pork or beef, if using, and cook while breaking it up until lightly browned and cooked through.

Stir in the doubanjiang and chopped douchi. Cook for about 1 minute, stirring constantly, until the oil turns red and the aromatics bloom.

Pour in the chicken broth and soy sauce, stirring to combine. Bring to a gentle simmer.

Carefully slide the tofu into the pan, spooning the sauce over the cubes to avoid breaking them. Sprinkle in the ground Sichuan peppercorns and adjust seasoning with salt if needed.

Simmer gently for 5–10 minutes, allowing the tofu to absorb the sauce and deepen in flavor.

Stir the cornstarch slurry to recombine, then slowly drizzle it into the pan while gently stirring. Cook for about 2 minutes, until the sauce thickens and coats the tofu.

Remove from heat, garnish with the remaining green onions, and serve hot with steamed rice.