A silky, custardy variation that incorporates swirled beaten eggs into the spicy sauce.
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Cut the silken tofu into 1-inch cubes and whisk the eggs in a small bowl until smooth.
Heat oil in a wok over medium heat and brown the ground meat until fully cooked and slightly crispy.
Add the doubanjiang, garlic, and ginger to the meat, stir-frying until the oil turns a bright red color.
Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer.
Carefully slide the tofu cubes into the sauce and simmer for 3 minutes, being careful not to break the delicate tofu.
Slowly stir in the cornstarch slurry to thicken the sauce until it coats the back of a spoon.
Turn the heat to low and slowly drizzle the beaten eggs in a circular motion over the top; let them set for 30 seconds before gently folding.
Garnish with Sichuan peppercorn powder, chopped scallions, and chili oil before serving hot.
