Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.
- 1½ teaspoon Sichuan peppercorns
- 2 tablespoons vegetable oil
- 2 scallions, 1 cut crosswise into 1” pieces, 1 very thinly sliced
- ½ small Fresno chile, finely chopped
- 2 cloves garlic finely chopped
- 2 teaspoons finely chopped peeled ginger
- ⅓ cup doubanjiang (Sichuan-style fermented chili bean paste)
- 6 ounces silken tofu, drained, cut into ½” pieces
- 1 cup baby kale or mustard greens
- Steamed short-grain rice (for serving)
Toast dried chiles and Sichuan peppercorns in a dry small skillet, turning and stirring, until fragrant, about 1 minute. Let cool; finely grind in spice mill.
Heat oil in a large skillet over medium-high. Cook 1" pieces of scallion, stirring, until bright green, about 30 seconds. Add pork and cook, breaking up with a spoon, until just cooked through, about 1 minute. Add dried chile mixture and cook, stirring, until meat mixture begins to look dry, about 1 minute. Add fresh chile, garlic, and ginger; cook, stirring, until fragrant, about 1 minute. Stir in doubanjiang, then tofu and 1 cup water. Bring to a boil, reduce heat, and add kale. Simmer until kale is wilted and tofu is heated through, about 3 minutes.
Serve mapo dofou over rice topped with thinly sliced scallions.