Steps

1. Finely mince about 10cm of green onion, removing the core, then mash with the back of the knife for an even finer chop.
   🕒 05:15
2. Finely mince garlic and ginger from the tube.
   🕒 05:33
3. Cut 1 block of tofu into three equal pieces lengthwise, then cut each piece into three more lengthwise. Place the cut tofu in a bowl of boiling water to warm. (Key Tip!) Warming the tofu helps it absorb flavors better.
   🕒 06:34
4. Heat 1 tbsp of vegetable oil in a frying pan and stir-fry 100g of ground pork over high heat.
   🕒 11:31
5. Stir-fry until the ground pork releases its oil.
   🕒 12:18
6. Make space in the center of the pan, add 1 tbsp of doubanjiang, and stir-fry until fragrant in the oil rendered from the meat. (Key Tip!) Stir-frying the doubanjiang in the rendered pork fat is crucial for releasing its aroma.
   🕒 13:07
7. Add the minced garlic, ginger, and green onions and continue to stir-fry.
   🕒 14:27
8. Add 1 tbsp of chicken stock and 1 tbsp of soy sauce and mix well.
   🕒 15:02
9. Add water and bring to a boil. (Key Tip!) Use less soup initially, as the tofu will release moisture.
   🕒 15:36
10. Drain the warmed tofu and add it to the pan.
    🕒 16:17
11. Simmer until the tofu releases moisture and the flavors meld.
    🕒 17:18
12. Add the pre-mixed 1 tbsp of potato starch slurry over high heat and stir until the sauce thickens.
    🕒 19:06
13. Drizzle in sesame oil.
    🕒 19:58
14. Finally, add 1 tbsp of Sichuan peppercorns and toss to combine.
    🕒 20:35
15. Serve the finished Mapo Tofu over a bowl of rice.
    🕒 22:08