Mapo Tofu

Prep: Bring a large pot of water to a simmer (for heating the tofu in step 4). Peel and chop the garlic and ginger. Slice scallions and set aside.

Toast Sichuan peppercorns in a small sauté pan over low heat until fragrant, 1–2 minutes. Remove and spread on a towel to cool down. Grind peppercorns to a fine powder in a spice grinder, and set aside for final seasoning. Roughly chop fermented black beans and set aside.

Pork: Preheat wok (or skillet) over high heat until very hot, 1–2 minutes. Add 2 tablespoons oil and swirl around to prevent sticking. Discard oil. Reduce heat to medium, add 1 tablespoon oil, then the pork. Stir-fry the pork, breaking the meat up with a long-handle spoon (or Chinese ladle), being careful not to brown the meat. Add 1 tablespoon oil, then the ginger and garlic. Reduce heat to low, then prepare the tofu.

Tofu: Cut tofu into 1-inch cubes. Place in a strainer and submerge in the pot of simmering water. Turn heat to low. Let tofu heat in the water while you finish the dish.

Stir-fry: Turn heat under wok to medium-high. Move pork to one side of the wok, then add 1 tablespoon oil and doubanjiang to the bottom. Cook, stirring, until the oil takes on the red color of the doubanjiang, 30 seconds. Add black beans and stir with the oil mixture and pork. Stir in chicken stock, sugar, and chili powder, if using.

Turn heat to high and bring pork mixture to a simmer. Meanwhile, in a small bowl, mix cornstarch with 2 tablespoons water to make a slurry. While stirring the simmering pork, swirl in the slurry to thicken the sauce, 30 seconds. Drain tofu and add to pork mixture along with half the scallions, the sesame oil, and ½ teaspoon toasted Sichuan peppercorn (or to taste). Mix gently, so as not to break up the tofu. Garnish with remaining scallions and serve with steamed rice.