Mapo Tofu

Preparing the Tofu

Cut the firm tofu into cubes and set aside.

Stir-Frying the Pork

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the ground pork and cook until it is no longer pink and slightly browned. Remove the pork from the skillet and set aside.

Stir-Frying the Aromatics

In the same skillet, add the minced garlic, ginger, and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.

Add the fermented black beans and doubanjiang, and stir-fry for another 30 seconds.

Combining Ingredients

Return the cooked pork to the skillet and mix well with the aromatics.

Add the soy sauce, oyster sauce, sugar, and chicken broth. Bring to a simmer.

Add the cubed tofu and gently stir to coat the tofu with the sauce. Be careful not to break the tofu.

Thickening the Sauce

Add the cornstarch slurry to the skillet and gently stir until the sauce thickens.

Drizzle with sesame oil and season with salt and pepper to taste.

Serving

Garnish with chopped green onions and serve the Mapo Tofu hot, with steamed rice.