Steps

1. Cut 200g Tofu into rectangles, similar in size to the oysters.
   🕒 00:58
2. Place the cut tofu in a bowl and pour hot water over it to warm.
   🕒 01:07
3. Sprinkle 10 Oysters generously with a pinch of Salt and drizzle with 3 tbsp Cooking Sake (Rice Wine).
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4. Lightly rinse the oysters under water and place them in a bowl.
   🕒 01:38
5. Add 40-50g Beef (or Pork) to a frying pan and stir-fry over medium heat.
   🕒 02:08
6. Once the fat renders and becomes fragrant, add 2 tbsp minced Scallions, 1 tbsp minced Ginger, and 1 tbsp minced Garlic, and continue to stir-fry.
   🕒 02:23
7. Push the stir-fried meat and aromatics to the side of the pan. Add 1 tsp Doubanjiang (Spicy Bean Paste) and 2 tsp White Sesame Oil to the empty space, and stir-fry over low heat until it sizzles. **This is the key!** Slowly bring out the fragrance without burning.
   🕒 02:54
8. Once the Doubanjiang is fragrant, mix it with the stir-fried meat and aromatics.
   🕒 03:14
9. Add 2 tsp Cooking Sake (Rice Wine) and 1.5 tbsp Soy Sauce, and mix well.
   🕒 03:28
10. Add half of the 6 tbsp Chicken Broth (3 tbsp) and mix everything together.
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11. Drain the warmed tofu well in a colander.
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12. Taste and adjust seasoning with Soy Sauce, a pinch of Salt, and a pinch of Pepper if necessary.
    🕒 04:21
13. Add the drained tofu to the pan.
    🕒 04:37
14. Add hot water to the bowl with the oysters, enough to cover them.
    🕒 04:46
15. Stir the oysters, and as soon as they plump up, immediately drain them in a colander.
    🕒 04:57
16. Simmer the tofu over medium heat until the liquid reduces slightly (about 1.5 to 2 minutes). **This is the key!** Even if it seems like there's not enough liquid at first, it's okay because the tofu will release its own moisture as it cooks.
    🕒 05:33
17. Add the lightly blanched oysters to the pan where the tofu is simmering.
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18. Increase the heat to high and mix everything together.
    🕒 06:22
19. Add the remaining 3 tbsp Chicken Broth and simmer to allow the oyster flavor to infuse.
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20. Add a slurry of 1 tbsp Potato Starch mixed with water, and stir gently with large motions to thicken, being careful not to break the tofu. **This is the key!** Aim for a consistency that isn't too stiff, allowing the tofu's edges to soften while retaining its texture.
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21. Add 2 tbsp Sesame Oil and mix well.
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22. Add 2 tbsp Chili Oil and mix well.
    🕒 08:10
23. Transfer to a serving dish, sprinkle with chopped Green Onions as needed, and dust with Sichuan Peppercorns as needed. Serve and enjoy!
    🕒 08:34