Cut the tofu into 3/4 inch cubes and slide them into a pot of gently simmering lightly salted water. Hold at a bare simmer for 5 minutes while you prep everything else, then drain gently. This firms the outside so the cubes survive the sauce and seasons them from the inside.

Heat the oil in a wok or wide skillet over medium-high. Add the ground pork, break it up, and cook until it stops releasing water and the edges start to brown and crisp, about 5 minutes. You want real color here, not gray steamed meat.

Lower the heat to medium and push the pork to one side. Add the doubanjiang and chili flakes to the oil and fry for 30 to 60 seconds until the oil turns deep red and smells toasty. This blooming step is the whole flavor of the dish, so do not rush it.

Add the garlic, ginger, scallion whites, and black beans. Stir for 30 seconds. Pour in the Shaoxing wine, soy sauce, sugar, and stock, and bring to a simmer.

Slide in the drained tofu and spoon the sauce over it. Simmer 3 to 4 minutes, nudging rather than stirring so the cubes stay whole.

Stir the cornstarch slurry, then add it in two additions, letting the sauce bubble between each, until it turns glossy and coats a spoon. Finish with a pinch more ground Sichuan peppercorn and the scallion greens. Serve over rice.