A famously fiery and numbing Sichuan dish made of soft silken tofu set in a spicy, brilliant red, minced meat and chili bean sauce.
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Blanch the tofu cubes in salted water for 2 minutes , then drain.
Heat a wok, add oil, and the ground meat until crispy and browned.
Lower heat and add doubanjiang, until the oil turns bright red.
Add garlic, ginger, and douchi, until fragrant.
Pour in 1 cup of water or broth and bring to a . Gently slide in the tofu.
Thicken with a cornstarch slurry. Sprinkle heavily with ground Sichuan peppercorns before serving.
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