Mapo tofu

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the ground pork or beef and stir-fry until browned and cooked through, about 5 minutes.
2. Add the doubanjiang and fermented black beans to the skillet. Stir-fry for 1-2 minutes until the oil turns red and fragrant.
3. Add the garlic and ginger to the skillet and stir-fry for another 30 seconds until aromatic.
4. Pour in the soy sauce and Shaoxing wine. Stir to combine, then add the chicken or vegetable stock.
5. Bring the mixture to a simmer. Carefully add the tofu cubes, gently stirring to coat them in the sauce. Simmer for 5 minutes, allowing the tofu to absorb the flavors.
6. Stir the cornstarch mixture to ensure it's well combined, then slowly pour it into the skillet, stirring gently until the sauce thickens.
7. Sprinkle the ground Sichuan peppercorns over the dish, stirring to distribute evenly.
8. Taste the sauce and adjust seasoning if necessary, adding more soy sauce if desired.
9. Transfer the mapo tofu to a serving dish and garnish with chopped scallions before serving.