Mapo Tofu with Doubanjiang

Cut the tofu into larger cubes (approximately 2×2 cm) and gently pat dry with a paper towel.

Finely dice the onion. Grate or mince the garlic and ginger.

Slice the scallions into thin strips and set some aside for garnish.

Mix the cornstarch with 2 tablespoons of cold water until dissolved.

Heat the oil in a wok over medium-high heat, this is where your mapo tofu comes to life.

Add the onion and stir-fry until translucent. Then add the garlic and ginger and fry briefly until fragrant.

Add the ground pork and cook, breaking it up, until crumbled and lightly browned.

Stir in the fermented chili bean paste (doubanjiang) and ground chili pepper and fry vigorously for about a minute.

Pour in the soy sauce and chicken broth. Simmer over low heat for 3-5 minutes to allow the flavors to meld.

Add the tofu, gently fold everything together, and let it heat through for 4-5 minutes without vigorous stirring so the tofu stays intact.

Add the Sichuan pepper. Adjust salt to taste if needed.

Pour in the cornstarch slurry and cook briefly until the sauce thickens.

Finally, stir in some of the chopped scallions and give everything a gentle toss.

Rinse the jasmine rice several times in cold water until the water runs almost clear.

Place it in a pot, add the measured amount of water, and season with salt.

Bring to a boil, then reduce the heat, cover with a lid, and cook on very low heat for 12-15 minutes until the rice is tender and has absorbed all the water.

Once cooked, let the rice rest covered for 5 more minutes, then fluff with a fork.

Divide portions of jasmine rice among plates.

Spoon the mapo tofu with its sauce over each serving.

Garnish with the remaining scallions and serve immediately.