Authentic Mapo Tofu

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1. 1Step 1: In a small bowl, combine the ground pork, Shaoxing wine, soy sauce, and minced ginger. Mix well.
2. 2Step 2: In another small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Set aside.
3. 3Step 3: Heat the peanut oil and Sichuan peppercorns in a large nonstick skillet over medium-high heat. When the peppercorns turn dark brown and crispy, remove them with a spatula and set them on a paper towel-lined plate to drain excess oil. Reserve them for optional garnish.
4. 4Step 4: Add the ground pork and doubanjiang to the skillet. Cook over medium heat, breaking the pork into small bits with the spatula, until the pork is well coated and fully cooked. Add the green onions and stir-fry for 1 minute.
5. 5Step 5: Spread the tofu cubes evenly over the pork. Add the chili oil, five-spice powder, and sugar. Pour in the chicken stock and bring to a simmer. Cover and simmer over medium-low heat for 8 to 10 minutes, until the sauce reduces by half. Carefully taste a bit of tofu with broth and adjust seasoning with salt if needed. If too spicy, add another teaspoon of sugar to balance. Gently stir to combine.
6. 6Step 6: While the dish simmers, optionally grind the fried Sichuan peppercorns using a coffee grinder or mortar and pestle.
7. 7Step 7: Stir the cornstarch mixture well, then swirl it into the skillet. Gently stir a few times until the sauce thickens. Turn off the heat and transfer to a serving bowl.
8. 8Step 8: Garnish with extra chopped green onion and a pinch of ground Sichuan peppercorns if desired. Serve hot over steamed rice or as a main dish.