Prep Party Time! 🔪

Start by giving your tofu a gentle pat dry and cube it into 1-inch pieces. Pro tip: I like to let it sit on paper towels while prepping other ingredients - it helps the tofu hold up better!

Aromatics Assembly 💫

Mince that garlic, chop the ginger, and slice those green onions. Keep the white and green parts separate - trust me on this one!

The Sizzle Starts! 🔥

Get your wok SUPER hot (when you think it's hot enough, wait another 30 seconds!). Add your oil and let it shimmer.

Pork Perfect 🥘

Toss in that ground pork and break it up into small pieces. We want it nice and crispy - this is where the magic happens! Cook until golden brown (about 5-6 minutes).

Flavor Base 🌶️

Add your doubanjiang and let it fry for 1-2 minutes until the oil turns red - oh my goodness, the aroma! Then add garlic, ginger, and white parts of green onions.

The Grand Entry 🧊

Carefully slide in your tofu cubes, pour in the chicken stock, and add soy sauce. Gently stir - we want those tofu cubes to stay whole!

The Final Touch ✨

Pour in your cornstarch slurry, give it a gentle stir, and let it simmer for 2-3 minutes until the sauce thickens. Sprinkle with ground Sichuan peppercorns and green onions.