Prepare the noodles and tofu

• Cook the udon noodles until tender, then drain in a colander.
• Cut the silken tofu into cubes and set aside.

Fry the pork

• Heat the neutral oil in a wok over high heat.
• Add the ground pork and fry until browned and crisp.

Build the sauce

• Add the garlic, ginger and doubanjiang to the pork and stir-fry until fragrant.
• Pour in the soy sauce and a splash of water, then bring to a simmer.

Add the tofu

• Slide in the tofu cubes and simmer gently without breaking them.
• Thicken the sauce with the cornstarch slurry.

Combine and serve

• Add the udon noodles and toss to coat in the sauce.
• Finish with sesame oil, ground Sichuan peppercorns and scallions.