Step 1

In a small bowl, combine cornstarch and 2 tbsp cold water to make a cornstarch slurry. Set aside.

Step 2

Next dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.

Step 3

Fill a medium-sized pot with enough water and season with salt. Bring to a boil and blanch diced tofu for 60 seconds.

Step 4

Gently strain tofu into a colander. Do not rinse off with cold water.

Step 5

Heat vegetable oil in a large non-stick pan on medium heat and cook minced meat for about 4-5 minutes until liquids have evaporated.  Add minced garlic, ginger and scallion whites and stir fry with meat.

Step 6

Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground sichuan peppercorn.  Mix in the chicken broth or water.  Pour in the cornstarch slurry and allow the sauce to simmer and thicken.

Step 7

Add in diced tofu and gently toss it with sauce using a spatula by lifting from the bottom.

Step 8

Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!