Authentic spicy and numbing tofu with minced pork and fermented black beans.
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Blanch the tofu cubes in boiling salted water for 2 minutes to tighten the texture, then drain carefully.
Heat vegetable oil in a wok over medium heat and fry the ground pork until browned and crispy.
Add the Doubanjiang and stir-fry until the oil turns a bright red color and becomes fragrant.
Stir in the ginger, garlic, fermented black beans, and chili flakes, cooking for 1 minute until aromatic.
Pour in the chicken broth and bring to a gentle simmer; carefully slide in the tofu cubes.
Simmer for 5 minutes, allowing the tofu to absorb the flavors, then slowly pour in the cornstarch slurry while stirring gently.
Once the sauce has thickened to a glossy consistency, turn off the heat.
Transfer to a serving bowl and finish by sprinkling the ground Sichuan peppercorns and chopped green onions on top.
