Drain the tofu and cut into 2 cm (3/4 inch) cubes. To remove excess water and help tofu hold shape, gently pat cubes dry with paper towels. Optionally blanch the tofu in simmering salted water 1 minute then drain—this firms the surface and reduces breakage.

Cook the meat

Heat 1 tablespoon vegetable oil in a wide skillet or wok over medium-high heat. Add ground pork and break it up with a spatula. Cook until browned and most of the fat has rendered, about 4–5 minutes. Push pork to one side of the pan.

Aromatics & chili bean paste

Add remaining 1 tablespoon vegetable oil to the cleared side of the pan. Add minced garlic, minced ginger and the white parts of the scallions; stir-fry until fragrant, about 30–45 seconds. Stir in doubanjiang and chopped douchi (if using) and fry together 30–45 seconds to bloom the flavors, mixing with the pork.

Add tofu

Gently add tofu cubes into the pan, distributing them evenly. Spoon the pork-and-paste mixture over the tofu gently so the tofu absorbs flavor. Be careful not to stir aggressively to avoid breaking the cubes.

Sauce

Combine the chicken/vegetable stock, soy sauce, dark soy (if using), Shaoxing wine, sugar, sesame oil and white pepper in a small bowl and mix. Pour the sauce mixture into the pan so it comes up about halfway around the tofu cubes.

Bring the pan to a gentle simmer, cover and simmer 3–4 minutes so tofu warms through and absorbs the sauce. Uncover and adjust seasoning — add a little more soy or sugar if needed.

Thickener & Finish

Whisk the cornstarch into the 2 tablespoons cold water to make a smooth slurry. Stir gently in the pan to distribute the sauce without breaking the tofu, then drizzle the slurry around the edges and very gently tilt the pan to mix. The sauce will thicken in about 30–60 seconds.

Turn off the heat and drizzle Sichuan peppercorn oil or chili oil to taste over the top. Scatter the green parts of the sliced scallions over the dish for freshness. If you used meat, give one final gentle stir to distribute the thicker sauce without breaking tofu cubes.

Serve immediately with steamed rice.