Mapo Tofu with Sichuan Spicy Sauce

Cut the tofu into 2 cm cubes. Bring lightly salted water to a boil in a pot, then add the tofu cubes. Boil for 2-3 minutes, then drain and set aside. This helps the tofu retain its shape and absorb flavors.

In a wok or large skillet over medium heat, toast the whole Sichuan peppercorns for 1-2 minutes until fragrant. Remove, grind in a mortar and pestle or spice grinder, and set aside. Add 2 tbsp vegetable oil to the wok, then add the ground meat. Brown and crumble the meat, then remove from the wok and set aside.

In the remaining oil in the wok (add a little more if needed), sauté the doubanjiang for 1-2 minutes until the red oil separates. Add the douchi, minced garlic, and ginger, then sauté for another 1 minute until fragrant.

Pour in the Shaoxing rice wine and soy sauce, stir to combine. Add the chicken broth and bring to a simmer. Return the browned ground meat and tofu cubes to the wok. Gently stir to avoid breaking the tofu. Simmer for 5-7 minutes to allow the flavors to meld.

Mix 2 tbsp cornstarch with 4 tbsp water to create a slurry. Slowly add the cornstarch slurry to the sauce, stirring constantly until it thickens. Taste and season with salt if needed. Stir in half of the chopped scallions, then remove from heat. Serve immediately with freshly cooked rice, garnished with the remaining ground Sichuan peppercorns and chopped scallions.