Cut tofu into square cubes (about 2 cm). Bring a large amount of water to boil and add a pinch of salt. Cook the tofu in the water for about 1 minute. Remove and drain.

Heat about 2 tablespoons of oil in a pan and fry the ground meat until crispy. Remove the meat but leave the oil in the pan.

Add another tablespoon of vegetable oil and slowly fry the Doubanjiang for 1 minute until it turns red, then add fermented black beans (douchi), garlic, white parts of spring onions, ginger, and pepper.

Then add water or stock. Once the stock reduces, add light soy sauce, sugar, and half of the cooked meat, and let it cook for another 2-3 minutes.

Add the tofu and cook for 6-8 minutes. Longer cooking time helps the tofu absorb the flavors.

While cooking, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl. Stir the starch mixture well. You can taste the tofu and add a pinch of salt if it's not salty enough. Add the meat and drizzle with sesame oil. Mix well.

Before serving, sprinkle with Sichuan pepper powder (to taste) and the green parts of spring onions. Mapo tofu is best served simply with steamed rice or noodles.