Authentic Sichuan Mapo Tofu with Fermented Black Beans

Toast Sichuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Remove, let cool, then grind into a fine powder using a mortar and pestle or spice grinder. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add minced garlic, minced ginger, rinsed and chopped fermented black beans, doubanjiang, and chili powder to the skillet. Sauté for 2-3 minutes, stirring constantly, until fragrant and the oil turns red.

Pour in the chicken broth and bring the mixture to a simmer. Gently add the cubed silken tofu, being careful not to break it. Simmer for 5 minutes to allow the flavors to meld.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the simmering tofu mixture. Cook for 1-2 minutes, stirring gently, until the sauce thickens.

Remove from heat. Stir in half of the ground Sichuan peppercorn powder. Taste and adjust seasoning if needed.

Serve hot, garnished with the remaining Sichuan peppercorn powder and chopped scallions. This dish is traditionally served with steamed white rice.