Step 1:Toast the Sichuan Peppercorns

• In a dry skillet over medium heat, toast the Sichuan peppercorns until fragrant, about 2-3 minutes. Be careful not to burn them.
• Remove from heat and let cool slightly. Then, grind the toasted peppercorns into a fine powder using a mortar and pestle or spice grinder. Set aside.

Step 2:Cook the Aromatics and Meat

• Heat the vegetable oil in a large skillet or wok over medium heat.
• Add the doubanjiang and douchi, stirring for about 1-2 minutes until fragrant.
• Add the minced garlic and ginger, cooking for another 1 minute.
• Add the ground pork or beef, breaking it up with a spatula or spoon. Cook until the meat is browned and cooked through.

Step 3:Make the Sauce

• Stir in the chicken or vegetable broth, soy sauce, Shaoxing wine, and sugar.
• Bring the mixture to a simmer and let it cook for a few minutes to allow the flavors to meld.

Step 4:Add the Tofu

• Gently add the tofu cubes to the skillet, being careful not to break them.
• Stir gently to coat the tofu with the sauce. Let it simmer for about 5 minutes, allowing the tofu to absorb the flavors.

Step 5:Thicken the Sauce

• Stir the cornstarch slurry (cornstarch mixed with water) and gradually add it to the skillet, stirring gently until the sauce thickens. Adjust the consistency by adding more or less slurry as needed.
• If you prefer a spicier dish, add chili oil to taste.

Step 6:Finish and Serve

• Sprinkle the ground Sichuan peppercorns over the dish for a numbing, spicy kick.
• Garnish with chopped green onions.
• Serve hot over steamed rice.