A Chinese-inspired spicy stew featuring numbing Szechuan peppercorns and chili bean paste.
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Heat a wok or deep skillet over medium-high heat and add a splash of oil to brown the ground meat until crispy.
Add the garlic, ginger, and fermented black beans to the meat, stir-frying for 30 seconds until aromatic.
Stir in the Doubanjiang paste and half of the ground Szechuan peppercorns, cooking until the oil turns bright red.
Pour in the broth and soy sauce, bringing the mixture to a gentle simmer.
Carefully slide the tofu cubes into the liquid, ensuring they are mostly submerged, and simmer for 5 minutes to absorb flavors.
Slowly pour the cornstarch slurry into the simmering sauce, stirring very gently to avoid breaking the tofu until the sauce thickens.
Drizzle with chili oil and sprinkle the remaining ground Szechuan peppercorns over the top for maximum numbing effect.
Garnish with fresh green onions and serve immediately with steamed white rice.
