In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir until smooth to create your slurry for thickening the sauce.

Gently cut the soft tofu into 1-inch cubes, taking care to keep them intact for the cooking process.

Fill a medium-sized pot with water and add 2 teaspoons of salt. Bring it to a boil, then gently add the tofu cubes and blanch them for 60 seconds.

Carefully strain the tofu in a colander, but do not rinse it, preserving the delicate texture and flavor.

Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the ground pork and cook until browned.

Add the minced garlic, ginger, and scallion whites, stirring and frying until fragrant.

Stir in 1 teaspoon of chicken bouillon powder, 1 ½ tablespoons of doubanjiang, 2 teaspoons of chili oil, ½ teaspoon dark soy sauce, ½ teaspoon sugar, and the optional ½ teaspoon ground Sichuan peppercorn to the meat mixture. Stir well to combine.

Pour in chicken stock or water sufficient to create a sauce, then stir in the cornstarch slurry. Allow the mixture to simmer gently until the sauce thickens.

Carefully fold the blanched tofu cubes into the thickened sauce using a spatula.

Drizzle 1 teaspoon of sesame oil over the dish and sprinkle with the scallion greens for a bright fresh finish. Serve hot.