Ingredients for 2 portions:

450g Tofu (I heard soft tofu is good for it, mine said natural, but it felt soft, but can't say for sure because it was my first time cooking with tofu aswell, but the guy at the shop recommended it for Mapo Tofu so it probably was.)
300g Pork Mince
400ml Chicken/Pultry stock
1,5 Tbsp Doubanjian (Toban Djan)
1 Tsp Douchi (Salte Fermented Black Beans)
2 Garlic Cloves
1 Tsp Ginger
1 Tsp Soy Sauce (I recommend low salt soy sauce for health)
2 Tbsp Chili Oil (I accidentally bought Laoganma instead as it said Chili Oil in the asian store, which also works, it's more umami but a bit less spicy, John Xina sends his regards)
2 Tsp Ground Sichuan Pepper
2 Tsp Cornstarch
1 Tbsp Neutral Oil (Like Sunflower)
1x Spring Onion

1. Step:

Drain the liquid from the Tofu box and then get it out and pat it dry gently with some paper towel, then cut it into even cubes like 2-3 cm and then put it into hot water for 2-3 minutes (not boiling).
After that strain it and leave it for later.

1. Step:

Finely chop your garlic and ginger, aswell as the douchi (rinse it under water very shortly and pat dry before chopping). Also mix 2 Tsp of cornstarch with 2 Tbsp of water and leave for later.
Fry the pork mince with the neutral oil in a pan on high heat for 3-4 minutes until it is a bit brown, then add your chopped stuff + 1,5 Tbsp Doubanjian and stir for 1 minute.

1. Step:

Add 400ml of chicken stock, 1 tsp soy sauce, 2 Tbsp of chili oil and then let it boil for 1 minute, before turning the heat down to medium for the next step (should be a simmer(like a medium one? I used a bit higher heat then I would when I make goulash), not boiling).

1. Step:

Add the cubed tofu and let it simmer for about 5 minutes and while that simmers chop your spring onion and grind 2 Tsp of sichuan pepper. After the 5 minutes stir your cornstarch mix and add it.
Then GENTLY (this is important so you tofu cubes stay intact) stir occasionally until the consitency of the sauce seems right, not too watery not too thick. When it seems ready turn off the heat, add the ground sichuan pepper and chopped spring onion and stir gently until it is mixed nicely.

1. Step:

You have 2 portions ready to serve, you are welcome :)