Add the scallions and stir to combine.If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat. Slightly lower the heat and taste the sauce.Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
Gently stir or shake the pan to combine the ingredients without breaking up the tofu much. Add the soy sauce and sugar, stir to combine, then add the tofu. Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using).Stir and mash into cooked and crumbly pieces, 1 to 2 minutes. When hot - you can flick water in and it should sizzle and evaporate within seconds - swirl in the oil to evenly coat, then add the meat. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking. Set a strainer over a measuring cup, then add the tofu to drain reserve 1 1/2 cups of the soaking water, discarding the rest.(A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder. Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened.Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover.
Bring a kettle of water to a rolling boil.
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