A crunchy twist using minced beef and diced celery for added texture and freshness.
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Blanch the tofu cubes in boiling salted water for 2 minutes to firm them up, then drain carefully.
Heat a wok over medium-high heat with a little oil and brown the ground beef until crispy and fully cooked.
Add the doubanjiang and fermented black beans to the beef, frying until the oil turns a bright red color.
Stir in the minced garlic, ginger, and diced celery, sautéing for about 1 minute until fragrant but keeping the celery crunchy.
Pour in the chicken broth and bring to a gentle simmer, then carefully slide the tofu cubes into the wok.
Simmer for 3-5 minutes to allow the tofu to absorb the flavors, stirring very gently to avoid breaking the cubes.
Slowly pour in the cornstarch slurry while stirring until the sauce thickens to your desired consistency.
Finish with a sprinkle of Sichuan peppercorn powder, green onions, and a drizzle of chili oil before serving.
