Start by seasoning your minced beef with a small pinch of salt and fragrant sesame seed oil to enhance the flavor. Mix it well and set aside, allowing the meat to absorb the seasoning. Prepare the water starch by mixing one tablespoon of cornstarch with two and a half tablespoons of water in a small bowl. This will be used later to thicken the sauce beautifully. Carefully cut the tofu into neat square cubes, about 2 centimeters each. Bring a large pot of water to a vigorous boil and add a pinch of salt to it; this helps season the tofu subtly. Gently slide the tofu cubes into the boiling water and cook for just one minute — this step firms up the tofu, ensuring it holds its shape while absorbing flavors. Heat about two tablespoons of oil in a wok over medium-high heat. Fry the seasoned minced beef until it becomes crispy and golden brown, creating lovely texture and depth. Remove the meat from the wok, leaving the fragrant oil behind. Introduce the spicy Doubanjiang chili bean paste to the oil, letting it fry gently for one minute over a low flame to release its rich aroma without burning. Add the chopped garlic, the white part of the scallions, sliced ginger, and fermented black beans to the wok. Cook these aromatics for about 30 seconds, stirring constantly until their scents blossom fully. Then sprinkle in the pepper flakes, enhancing the dish’s characteristic heat. Pour water into the wok and increase the heat to bring the mixture to a rolling boil. Gently slide in the tofu cubes, adding the light soy sauce and the crispy minced beef back into the wok. Reduce the heat and let it simmer for 6 to 8 minutes, allowing the tofu to soak up the delicious flavors. Add some chopped garlic greens during the last minutes to contribute freshness. Stir the water starch mixture to re-incorporate the cornstarch, then pour half into the simmering pot. Wait about 30 seconds for the sauce to thicken slightly, then add the remaining water starch. Taste the tofu gently; if it needs more salt, add a pinch carefully. If the dish feels too spicy, a small sprinkle of sugar can temper the heat—but be cautious as the broth remains very hot at this stage. When most of the sauce has clung to the tofu cubes and thickened nicely, transfer the dish to a serving plate. Finish by sprinkling Szechuan peppercorn powder to taste and additional chopped garlic greens for vibrant color and pungency. Serve Ma Po Tofu immediately with steamed rice to savor every bite of this delightful, spicy classic. For an extra tip, don’t stir the tofu too aggressively during cooking to keep the cubes intact and present beautifully on the plate.