From: Kenji The Wok
Cut the tofu into cubes and set aside
Heat oil in a wok or large pan over high heat
Add minced garlic and ginger, stir-fry until fragrant
Add doubanjiang and chili oil, stir to combine
Add ground pork and cook until browned, breaking it up as it cooks
Pour in stock, soy sauce, and sugar
Gently add tofu cubes and bring to a simmer
Season with white pepper
Stir in cornstarch slurry to thicken the sauce
Cook until sauce coats the tofu and pork
Transfer to a serving bowl
Garnish with green onions and ground Sichuan peppercorns
Serve hot with steamed rice
