Instructions

1. Cut tofu into 2-2.5 cm cubes. Optional: steep in just-boiled water 1-2 minutes to firm texture.
2. Rinse and roughly chop fermented black beans. Mince ginger and garlic; chop scallions keeping white and green parts separate.
3. Mix cornstarch with cold water to make smooth slurry and set aside.
4. Heat wok or deep skillet over high heat until hot, then add oil.
5. Add ground meat and ginger; stir-fry until meat turns pale and separates (no pink remaining).
6. Push meat to side. Add doubanjiang, fermented black beans, and chili flakes/powder.
7. Fry 1-2 minutes on medium-high until oil turns red and becomes fragrant (releases color and flavor from paste).
8. Add garlic and white parts of scallions; stir-fry 30 seconds until aromatic but not burnt.
9. Splash in Shaoxing wine and stir for a few seconds.
10. Pour in water/stock and bring to a boil.
11. Gently slide in tofu cubes, nudging with spatula to keep intact. Avoid vigorous stirring.
12. Let boil gently, uncovered, for about 5 minutes so tofu absorbs flavor.
13. Stir cornstarch slurry, then pour in half, stirring sauce gently around tofu.
14. After 10-20 seconds, add remaining slurry. Simmer until sauce is glossy and lightly coats tofu. Adjust thickness with water or more slurry as needed.
15. Sprinkle ground Sichuan pepper, starting with 1 tsp and adjusting to preferred numbing level.
16. Taste and add pinch of sugar if overly salty or harshly spicy. Add salt only if needed (doubanjiang is very salty).
17. Turn off heat. Sprinkle green parts of scallions and gently fold once.
18. Optional: drizzle with few drops sesame oil.
19. Serve immediately over hot steamed rice. Dish should be bright red, slightly oily, aromatic, and saucy but not soupy.