Authentic Mapo Tofu with Sichuan Peppercorns: A Fiery and Numbing Delight

Ingredients

• 1 block (14-16 ounces) of soft or silken tofu, cut into cubes
• 1/2 pound (225g) ground pork (or beef)
• 2 tablespoons Sichuan peppercorns, toasted and ground
• 3-4 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon douchi (fermented black beans), rinsed and chopped
• 1 tablespoon ginger, minced
• 3 garlic cloves, minced
• 2-3 tablespoons vegetable oil
• 1 tablespoon chili oil (optional for extra heat)
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/2 cup chicken broth or water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 green onions, finely chopped (for garnish)
• 1 teaspoon sesame oil (optional, for finishing)