1. Mince ginger and garlic and slice white portion of scallions. Make sure to slice and save green portion of scallions for garnish.
2. Drain and cut tofu into cubes. Simmer tofu in salted water for 2-3 minutes to firm up and set aside for later.
3. Heat oil in a deep pan on medium heat and sauté ground meat for 6-7 minutes. Cook until water evaporates and the fat starts to render and brown the mince.
4. Add the white portion of scallions, ginger, garlic, doubanjiang, Sichuan chili flakes, and Sichuan peppercorn powder. Sauté for 3-4 minutes until fragrant.
5. Deglaze with shaoxing wine and simmer for 2-3 minutes before seasoning with soy sauce, sugar, and white pepper.
6. Pour in stock, add tofu, and bring to a simmer.
7. Pour cornstarch slurry (2 tsp cornstarch + 3 tbsp water) and gently mix until thickened.
8. Finish with sesame oil, serve with rice, and garnish with green portion of scallions.
