Mapo Tofu

Heat the vegetable oil in a deep skillet or wok over medium heat. Add the garlic and ginger and sauté for about 1 minute until fragrant.

Turn the heat up and add the ground pork, breaking it up as it cooks until nicely browned, 6 to 8 minutes.

Stir in the Sichuan peppercorns, Chinese five-spice powder, and spicy bean paste, cooking for 1 minute.

Pour in the chicken broth and let it simmer for 2 to 3 minutes.

Stir in the cornstarch slurry, stirring constantly until the sauce thickens slightly.

Gently fold in the silken tofu and chili oil, mixing carefully to combine.

Simmer for 5 minutes, then stir in the sesame oil, confectioner's sugar, and half of the scallions.