5 cups Steamed jasmine rice, for serving
1/3 cup Thinly sliced scallions, white and light green parts only
1 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes
1 pound Ground pork
2 tbsp. Salted fermented black beans, rinsed and finely chopped
1 1-inch piece of ginger, finely chopped
4 cloves Garlic, minced
2 tsp. Canola oil
1 tsp. Dark brown sugar
2 tsp. Soy sauce
2 tsp. Hot sesame oil or hot chile oil
3 tbsp. Cornstarch
1 cup Hot bean paste (such as toban djan)
2 tsp. Whole Sichuan peppercorns