In a pot, bring 2 quarts of water to a boil and add 2 Tbsp salt. Add 10 oz soft tofu, 1 inch cubes to blanch for 2 minutes over medium heat. Drain and reserve the tofu for later use. I like to reserve the tofu in my serving bowl to also warm it.
Heat a wok over medium-high heat. Add 3 Tbsp neutral oil and heat until starting to smoke. Add 2 oz pork mince and break into small pieces right away. Fry until the pieces become golden and crispy on the edges. Remove pork and reserve, leaving the oil behind.
Add 2 Tbsp additional neutral oil to the wok and heat until almost smoking. Add 1 Tbsp Pixian doubanjiang, 2 tsp douchi, stirring continuously for 1 minute to prevent burning. Add 2 tsp Sichuan chili flakes 1/2 tsp Sichuan peppercorn, and 1 tsp ginger, and cook for another 15 seconds until fragrant.
Add 1 cup hot water to the wok and the blanched tofu. Gently push the tofu around from the side to disperse without breaking apart. Simmer uncovered for 3 minutes over medium-low heat. In a small bowl, combine 1 Tbsp cornstarch and 3 Tbsp cold water to form a slurry. Add the fried pork mince back into the wok. Stir slurry and stream in 1/3 of the slurry into the wok, immediately stirring, careful not to break the tofu cubes. Allow the mixture to simmer for 30 seconds and assess the texture, it should be like a thin gravy.If needed, stir slurry and stream in another 1/3 to further thicken. Repeat as needed to achieve the desired texture. If the sauce becomes too thick, add a splash of water to thin it back out.Taste for seasoning, adding more salt if needed as doubanjiang can vary in sodium. Transfer mapo tofu to a serving bowl and garnish with scallion and Sichuan peppercorn powder (optional). Serve immediately with rice.
