Mapo Tofu (James's Version)

Steps

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1. 1
   Cut the tofu into small cubes so it absorbs flavor faster; cut larger pieces if you prefer.
   ▶ ≈5:38
2. 2
   Heat the pan and add the ground meat, rendering out its fat until the meat turns slightly crisp and fragrant — this step is essential.
   ▶ ≈6:11
3. 3
   Add minced ginger and fry until fragrant; the ginger aroma helps mask the meat's gaminess.
   ▶ ≈7:55
4. 4
   Add the scallion whites and stir-fry until fragrant, then add minced garlic.
   ▶ ≈8:14
5. 5
   Add fermented black beans and stir-fry to release their aroma; they add a deeper savory note.
   ▶ ≈8:27
6. 6
   Add the broad bean chili paste and stir-fry over low heat until fragrant, being careful not to burn it.
   ▶ ≈8:44
7. 7
   Add the cut tofu, drizzle soy sauce and rice wine around the pan edge, then add sugar and water; simmer until the tofu puffs up and absorbs the sauce.
   ▶ ≈9:12
8. 8
   Once the tofu has absorbed the sauce, taste and adjust seasoning, then add crushed Sichuan peppercorns and white pepper powder; keep simmering and tasting as the flavor intensifies while liquid evaporates.
   ▶ ≈10:25
9. 9
   Finish by thickening the sauce with a cornstarch slurry until it clings nicely to the ingredients.
   ▶ ≈12:11
10. 10
    Before serving, sprinkle scallion greens on top and drizzle with Sichuan peppercorn oil for extra aroma.
    ▶ ≈12:28