A simplified version using store-bought Doubanjiang and silken tofu for a 15-minute meal.
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Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the ground meat and cook until browned, breaking it into small crumbles with a spatula.
Stir in the garlic, ginger, and Doubanjiang sauce; fry for 1 minute until the oil turns red and fragrant.
Pour in the chicken broth, soy sauce, and sugar, bringing the mixture to a gentle simmer.
Carefully slide the silken tofu cubes into the sauce, stirring very gently to avoid breaking the tofu.
Simmer for 3 to 5 minutes to allow the tofu to heat through and absorb the flavors.
Stir the cornstarch slurry once more and pour it into the pan, stirring gently until the sauce thickens.
Garnish with chopped green onions and a sprinkle of Sichuan peppercorn powder before serving with hot rice.
