Add the soft tofu to a blender and blend until completely smooth. Do not add water or any other ingredients.This blended tofu is the heart of the dish and creates the creamy, rich base for the sauce. Set aside.

Heat oil in a pan over medium heat. Add minced garlic and sauté until lightly golden and fragrant.

Add the ground pork to the pan along with a pinch of salt. Cook until the pork is no longer pink and begins to release its fat. Add the doubanjiang and Sichuan peppercorn powder, then stir well until the pork and aromatics are evenly coated and fragrant.

Pour in the water and soy sauce, then stir to combine with the cooked pork. Let the liquid deglaze the pan so the flavors come together.

Stir the cornstarch and water together to make a slurry. Slowly pour it into the sauce while stirring gently. Cook until the sauce thickens and becomes silky and smooth.

Cook the udon noodles according to the package instructions and drain well. Add the cooked udon to a bowl, then pour in the puree tofu. Top with the pork mixture and finish with a sprinkle of chopped green onions. Serve hot and enjoy :)