Gently drain and cut the Soft Tofu into 1–1.5 cm cubes; bring a pot of simmering lightly salted Water with a pinch of Salt and blanch the tofu 1–2 minutes, then drain carefully to firm it up and reduce beaniness.
While the tofu drains, finely mince the Garlic and Ginger, and slice the Scallions into white and green parts, reserving the greens for garnish.
Dry-toast the Sichuan Peppercorns in a small skillet over medium heat until fragrant, then grind to a coarse powder; set aside a pinch for finishing.
Heat a wok or large skillet over medium-high heat with Neutral Oil; add the Pixian Doubanjiang and chopped Fermented Black Beans and fry 30–60 seconds until the oil turns red and the paste is aromatic.
Add the Ground Beef and stir-fry, breaking it up until browned. Splash in the Shaoxing Wine to deglaze the pan and let the alcohol cook off.
Stir in the minced garlic, ginger, and the white scallion slices and cook until fragrant. Add the Light Soy Sauce and Sugar to balance the heat and deepen the flavor.
Pour in the Chicken Stock, bring to a gentle simmer, then carefully add the blanched tofu to the sauce. Simmer gently 3–5 minutes so the tofu soaks up the flavors.
Mix the Cornstarch with a little cold Water to make a smooth slurry; slowly stir the slurry into the simmering sauce until it thickens to a glossy, clingy consistency. Taste and adjust seasoning with more salt if needed.
Remove from heat, drizzle generously with Chili Oil, sprinkle the toasted Sichuan pepper powder and the reserved scallion greens, and serve immediately over steamed rice.
