Step 1

Bring 2 cups of water along with 1 teaspoon of salt to a boil. Add the tofu and cook for 1 minute. Gently tip the tofu into a colander and drain well.

Step 2

Whisk the low-sodium chicken broth, potato starch, and sesame oil together, and set them aside while you prepare all the other ingredients.

Step 3

Heat the vegetable oil in a frying pan until very hot (but not smoking) and add the Sichuan pepper and douchi and stir-fry for a few seconds until fragrant.

Step 4

Add the doubanjiang and stir-fry until the oil turns red (a few seconds)

Step 5

Add the white parts of the scallions, garlic, and ginger and stir-fry until the aromatics start to caramelize.

Step 6

Add the pork and stir-fry breaking it up into small pieces as you go.

Step 7

Stir the chicken stock and then pour it in. Let this boil until it thickens.

Step 8

Add the tofu and toss in the pan to coat evenly with the sauce.

Step 9

Serve the Mapo Tofu garnished with the scallion greens and hot rice.