A rich, savory version utilizing fermented black garlic to replace depth usually found in broths.
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Blanch the tofu cubes in lightly salted simmering water for 2 minutes to toughen them slightly, then drain carefully.
Heat a wok over medium-high heat with a tablespoon of oil and brown the ground pork or mushrooms until crispy.
Lower the heat to medium and add the doubanjiang, minced douchi, ginger, and black garlic paste, stirring until the oil turns red and fragrant.
Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer.
Carefully slide the tofu cubes into the wok, using a spatula to gently push them so they are submerged without breaking.
Simmer for 3-5 minutes to allow the tofu to absorb the flavors of the black garlic and bean paste.
Stir the cornstarch slurry once more and pour it into the wok, stirring gently until the sauce thickens to a glossy consistency.
Remove from heat, drizzle with chili oil, and sprinkle with the ground Sichuan peppercorns and green onions before serving.
