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Prepare the tofu: Bring a small pot of water to a gentle boil. Carefully add the cubed tofu and blanch for 2 minutes. This helps firm up the tofu and removes excess water. Gently drain and set aside.

Heat the oil: Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering.

Cook the meat: Add the ground pork or beef to the hot oil. Break it apart with a spatula and cook until browned and crispy, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.

Sauté aromatics: Add the minced ginger, minced garlic, and the white parts of the scallions to the pan with the meat. Stir-fry for 1 minute until fragrant.

Build the flavor base: Stir in the Sichuan doubanjiang, fermented black beans, dried chili flakes (if using), and ground Sichuan peppercorns. Cook for 1-2 minutes, stirring constantly, until the oil turns red and the paste is fragrant.

Deglaze and simmer: Pour in the Shaoxing wine and let it cook off for 30 seconds. Then add the light soy sauce, chicken broth, and granulated sugar. Bring the mixture to a gentle simmer.

Add tofu and thicken: Carefully add the blanched tofu cubes to the simmering sauce. Gently stir to coat the tofu without breaking it. Simmer for 3-5 minutes to allow the flavors to meld. While simmering, whisk together the cornstarch and water in a small bowl to create a slurry. Gradually stir the slurry into the simmering tofu mixture until the sauce thickens to your desired consistency.

Serve: Taste and adjust seasoning if needed. Garnish generously with the reserved green parts of the scallions. Serve immediately with hot steamed rice.


Prepare the tofu: Bring a small pot of water to a gentle boil. Carefully add the cubed tofu and blanch for 2 minutes. This helps firm up the tofu and removes excess water. Gently drain and set aside.

Heat the oil: Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering.

Cook the meat: Add the ground pork or beef to the hot oil. Break it apart with a spatula and cook until browned and crispy, about 5-7 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.

Sauté aromatics: Add the minced ginger, minced garlic, and the white parts of the scallions to the pan with the meat. Stir-fry for 1 minute until fragrant.

Build the flavor base: Stir in the Sichuan doubanjiang, fermented black beans, dried chili flakes (if using), and ground Sichuan peppercorns. Cook for 1-2 minutes, stirring constantly, until the oil turns red and the paste is fragrant.

Deglaze and simmer: Pour in the Shaoxing wine and let it cook off for 30 seconds. Then add the light soy sauce, chicken broth, and granulated sugar. Bring the mixture to a gentle simmer.

Add tofu and thicken: Carefully add the blanched tofu cubes to the simmering sauce. Gently stir to coat the tofu without breaking it. Simmer for 3-5 minutes to allow the flavors to meld. While simmering, whisk together the cornstarch and water in a small bowl to create a slurry. Gradually stir the slurry into the simmering tofu mixture until the sauce thickens to your desired consistency.

Serve: Taste and adjust seasoning if needed. Garnish generously with the reserved green parts of the scallions. Serve immediately with hot steamed rice.
