Cut the tofu and allow to dry on a paper towel lined plate. Note - I used firm tofu cause that is what I had around, but soft tofu is more common in mapo tofu. I also felt that the firm tofu might hold up better in the burrito.

Heat the oil in a large frying pan and add the peppercorns and the pork. Season with salt. Cook, stirring, until the pork is fully cooked.

Add in the doubanjiang, garlic, and ginger, and cook 2 minutes. Add in the stock, soy sauce, and tofu and bring to a simmer. Simmer lightly for 15 minutes, stirring occasionally.

Stir in the cornstarch mixture and cook 2 minutes to thicken. Keep over low heat until ready to use, taste and adjust seasonings if needed.

Mix the salsa ingredients in a bowl and set aside until ready to use.

Heat the oil for the rice in a pan and add the rice. Stir until all the rice is coated and you can heat it slightly toasting. Add in the water, bring to a simmer cover, and reduce heat to low. Cook about 20 minutes until the water is evaporated and the rice is cooked. Cool for 15 minutes and then stir in the lime and cilantro.

Mix the sour cream and lime juice in a bowl and season with salt.

Build the burrito - Cook the tortilla in a microwave with 2 slices of provolone on top for 15 seconds.

put the rice on top, then the mapo tofu, and then the salsa. Top with the sour cream mixture .