To begin, prepare the tofu. Cut the soft tofu into 1-inch cubes. Bring a pot of water to a gentle boil, then carefully add the tofu cubes and simmer for 2-3 minutes. This step helps firm up the tofu and prevent it from breaking during stir-frying. Drain the tofu and set aside.

In a small bowl, prepare the sauce by mixing 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of Shaoxing wine, and 1/2 cup of chicken broth (or water). Set aside. This sauce will bring a rich, savoury flavour to the dish.

Heat a large skillet or wok over medium heat. Add 2 tablespoons of vegetable oil, followed by 2 tablespoons of doubanjiang. Stir-fry the doubanjiang for 30 seconds to 1 minute, allowing the oil to turn a vibrant red as the chili paste releases its flavours. Be careful not to burn it—keep stirring to prevent it from sticking.

Next, add the minced garlic, ginger, and dried red chilies (if using) to the wok. Stir-fry for another 30 seconds until fragrant. The garlic and ginger will enhance the aromatic depth of the dish, while the chilies add an extra kick of heat.

Add the ground pork (or beef) to the wok. Break it up with a spatula and cook for 4-5 minutes, stirring continuously, until the meat is browned and fully cooked. The fat from the meat will combine with the chili paste, creating a rich and flavourful base for the sauce.

Pour in the prepared sauce and bring it to a simmer. Let the mixture cook for 2-3 minutes, allowing the flavours to meld together. If the sauce seems too thick, add a little more chicken broth or water to thin it out. This step ensures that the sauce will coat the tofu evenly.

Gently add the tofu cubes to the wok, stirring carefully to avoid breaking them apart. Simmer the tofu in the sauce for about 3-4 minutes, allowing it to absorb the flavours. Stir in the corn starch slurry and continue to cook for another minute, letting the sauce thicken and cling to the tofu.

Once the sauce has thickened and the tofu is well-coated, remove the wok from the heat. Sprinkle the dish with the ground Sichuan peppercorns and chopped scallions for garnish. Serve the Mapo Tofu hot over steamed rice, allowing the numbing heat of the Sichuan peppercorns and the rich, spicy sauce to shine.