Mapo Tofu

Cut tofu into 2cm cubes. Blanch in salted boiling water for 2 minutes to firm up. Drain gently.

Heat oil in wok over medium-high heat. Add ground pork and cook until no longer pink, breaking it apart.

Push pork to the side. Add doubanjiang and fermented black beans, fry in the oil for 1–2 minutes until the oil turns red.

Add garlic and ginger, stir-fry 30 seconds. Mix everything together.

Pour in chicken stock and soy sauce. Bring to a boil, then gently slide in tofu cubes.

Simmer 3 minutes. Mix cornstarch with 2 tbsp cold water. Drizzle in while stirring gently to thicken.

Finish with sesame oil and Sichuan peppercorn powder. Garnish with scallions.