Cut the silken tofu into small cubes and set aside. You can boil the tofu for a minute so it can hold its shape.
Toast the Sichuan peppercorns in a dry pan over medium-high heat until fragrant, then crush them into a fine powder using a mortar and pestle or a spice grinder or my way lol
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, shallots, ginger, dried red peppers and sauté for 1-2 minutes until fragrant.
Add the ground beef or pork to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Once the meat is browned, add the Doubanjiang and stir to combine with the meat and aromatics.
Stir in the soy sauce and Shaoxing wine, then add the chicken or vegetable broth to the skillet. Bring the mixture to a simmer.
Gently add the tofu cubes to the skillet, being careful not to break them apart. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the skillet, allowing the sauce to thicken slightly.
Serve hot over steamed rice and enjoy the spicy, flavorful goodness of homemade Mapo Tofu!