In a medium bowl, combine your ground pork with Shaoxing wine, light soy sauce, and minced ginger. Mix well to ensure the meat is fully coated with the marinade. Let this sit for about 10 minutes.

In a small bowl, mix together cornstarch with a few tablespoons of water until smooth. Set aside.

Heat peanut oil in a nonstick skillet over medium heat for about 1-2 minutes. Add Sichuan peppercorns, frying them until dark brown and fragrant.

Add the marinated ground pork and Doubanjiang to the skillet. Cook for about 5-7 minutes until the meat is cooked through.

Gently place tofu cubes on top of the meat. Pour in chicken stock, chili oil, five-spice powder, and sugar. Cover and let it cook for 8-10 minutes.

After braising, stir in the cornstarch slurry to thicken the sauce. Cook for an additional 1-2 minutes until glossy.

Ladle the Mapo Tofu into bowls, garnishing with Sichuan peppercorns and chopped green onions. Serve hot over steamed rice.