1-First Step: Prep everything before heating the wok Cut the tofu into 1-inch cubes and handle it gently so the pieces stay intact. Thinly slice the fresh Thai bird chilies, roughly chop the dried chilies, mince the ginger and garlic, chop the scallion, and mix the cornstarch with water in a small bowl. Measure the broth, pork, doubanjiang, sesame oil, sugar, and Sichuan peppercorns before you start cooking.

2-Second Step: Toast the chilies in oil Heat 1/4 cup of the oil over low heat and add the fresh and dried chilies. Let them toast for about 5 minutes until fragrant, stirring now and then so they do not scorch. Remove the pan from the heat once the oil turns red and aromatic.

3-Third Step: Cook the ginger and garlic In a wok, heat the remaining 1/4 cup oil over medium heat. Add the minced ginger and cook for 1 minute, then add the garlic and fry for another minute. You want the aromatics to smell strong and toasty, but not brown too fast.

4-Fourth Step: Brown the pork Turn the heat up to high and add the 8 ounces of ground pork. Break it apart with your spatula and cook until it is no longer pink. The pork should be fully cooked and lightly browned in spots for the best flavor.

5-Fifth Step: Add Sichuan peppercorns and doubanjiang Stir in the ground Sichuan peppercorns briefly. Do not let them burn, since that can make them taste bitter. Right after that, add the spicy bean paste and stir until it coats the pork and aromatics. Then pour in the 2/3 cup of low sodium chicken broth or water and let it simmer for about one minute. The sauce should smell bold, spicy, and a little funky in the best possible way.

6-Sixth Step: Thicken the sauce Mix 1/4 cup water with 1 1/2 teaspoons cornstarch until smooth. Stir this slurry into the wok and cook until the sauce thickens. If it gets too thick, add a splash more broth or water until it looks silky and spoonable.

7-Seventh Step: Add the toasted chili oil and tofu Pour in the toasted chili oil along with the chilies. Then gently add the 1 pound of silken tofu cubes. Use a spoon or spatula to fold the tofu into the sauce without smashing it. Let it cook for 3 to 5 minutes so it absorbs the flavor.

8-Eighth Step: Finish with scallions and optional seasonings Stir in the sesame oil if you are using it, along with the sugar if you want a softer finish. Add the chopped scallion and stir lightly until it wilts. Taste the sauce and adjust if needed.

9-Final Step: Garnish and serve Transfer the Mapo Tofu to a serving bowl and finish with the reserved 1/4 teaspoon of ground Sichuan peppercorns on top, if desired. Serve it hot with steamed rice so the sauce has something to soak into.