Cut the tofu into half-inch cubes.

Boil about four cups of water and stir in a teaspoon of salt.

Slide the tofu cubes into the boiling salted water, wait for the water to boil again then count one minute to cook the tofu.

Drain the tofu and set aside.

Spread the Sichuan peppercorns in an oil-free pan and toast until you can smell them.

Grind the Sichuan peppercorns until powdery.

Heat the cooking oil in a wok.

Spread the ground pork in the hot oil, sprinkle in a teaspoon of salt and all of ground black pepper. Cook, stirring often, until lightly browned.

Scoop out the ground pork leaving behind the oil and rendered fat.

Reheat the oil and fat in the wok.

Saute the garlic and ginger until aromatic.

Add the doubanjiang and continue sauteeing for about half a minute.

Add the fermented black beans and continue sauteeing until the solids start to separate from the oil.

Add the browned ground pork and stir to coat with the sauteed spices.

Pour in the broth, stir and bring to a simmer.

Stir in the chili paste and sugar.

Add the drained tofu cubes and stir gently.

Sprinkle in half a teaspoon of the ground Sichuan peppercorns.

Pour in the soy sauce.

Set the heat to low, cover the pan and simmer everything together for a few minutes.

Dissolve the starch a two tablespoons of water, pour into the pan and stir until no longer cloudy and the sauce is thick.

Ladle your ma po tofu into a serving bowl.

Sprinkle in the sliced scallions and serve your ma po tofu with rice.