Mapo tofu

Method

Heat the groundnut oil in a wok or large frying pan over a high heat. Add the pork mince and cook until browned, breaking it up as it cooks for about 3-4 minutes. Stir in the garlic, ginger, doubanjiang and dried chillies, cooking for another minute until fragrant. Add the soy sauce and chicken stock, then gently add the tofu cut into 2cm cubes and bring to a simmer. Mix the cornflour with water to create a slurry, then stir it into the pan and simmer for 3-4 minutes until the sauce thickens slightly. Finish with a sprinkle of toasted Sichuan peppercorns, sesame oil and spring onions, then serve immediately with steamed rice.