In a bowl, mix all the ingredients for “Pork Sauce Part 1” and set aside.
Bring water to a boil. In the meantime, carefully take the tofu out of the package, rinse and place in a steam proof bowl. Place the bowl in the pot with the boiling water (make sure the bottom of the bowl does not make contact with the water).
Cover and steam for 6-7 minutes.
Remove the bowl and some paper towels in the bowl to soak up the excess water. This will keep your sauce undiluted and delicious!
In a pan over medium-high heat, put in the oil and fry the scallion, garlic and ginger until fragrant (15-30 seconds).
Throw in the minced pork and fry until the pork is no longer pink. You may need to add a touch of oil if your pan is getting dry.
Turn the heat down to medium and add the doubanjiang. Stir until fragrant (about 30 seconds).
Add in the “Pork Sauce Part 1” mixture (make sure to give this mixture a quick stir just in case the starch has set on the bottom).
Spoon the pork over your tofu and top with the reserved green scallions and chili oil.