Mapo Tofu

Bring a pot of lightly salted water to a gentle simmer. Carefully slide in the tofu cubes and let them sit in the hot water for 5 minutes; this firms them up and removes any raw bean taste, and helps them hold together when stirred. Drain gently in a colander and set aside.
Heat a wok or large skillet over medium-high heat and add the oil.
Add the ground pork, breaking it up with a spatula, and cook for 4-5 minutes until browned and no longer pink, reaching an internal temperature of 160F (71C).
Push the pork to one side of the wok. Add the doubanjiang and black beans to the empty space and stir-fry for 1 minute until the oil turns red and fragrant; this blooms the chili paste's flavor and color.
Add the garlic and ginger, stirring everything together for 30 seconds until fragrant.
Pour in the chicken broth, soy sauce, and sugar. Bring to a gentle simmer.
Carefully slide the drained tofu cubes into the simmering sauce. Gently fold the sauce over the tofu with the back of a spatula rather than stirring hard, so the cubes stay intact.
Simmer gently for 5 minutes, spooning sauce over the tofu occasionally, so the tofu absorbs the flavor without breaking apart.
Restir the cornstarch slurry (it settles quickly) and drizzle it into the wok while gently folding; simmer for 1 more minute until the sauce turns glossy and coats the tofu thickly.
Sprinkle in half the ground Sichuan peppercorns and stir gently to combine.
Taste and adjust: add more doubanjiang for heat or a splash of soy sauce for saltiness.
Transfer to a serving bowl, top with the remaining Sichuan peppercorns and sliced green onions, and serve immediately over steamed rice while piping hot.