Mapo Tofu

The aroma of Sichuan peppercorns combined with a rich sauce means you can eat two extra bowls of rice with this dish! Ingredients: 1 box soft tofu, 100g ground pork, 1 tbsp minced garlic, 1 tsp minced ginger, chopped green onions to taste Sauce Seasoning: 1.5 tbsp spicy bean paste (doubanjiang), 1 tsp soy sauce, 1/2 tsp sugar, 150ml water (or stock), cornstarch slurry (for thickening), a pinch of Sichuan peppercorn powder Instructions: 1. Dice the tofu into small cubes, blanch in boiling water with a little salt for 1 minute, then drain (this prevents the tofu from breaking and makes it more flavorful). 2. Heat a pan without oil, add the ground pork and stir-fry until it changes color and releases oil. Add minced garlic, minced ginger, and spicy bean paste, then stir-fry until the red oil and fragrance appear. 3. Pour in water, soy sauce, and sugar, bring to a boil, add the diced tofu, and simmer over low heat for about 3-5 minutes. 4. Gradually add the cornstarch slurry to thicken the sauce slightly. Before removing from heat, sprinkle with chopped green onions and a pinch of Sichuan peppercorn powder for extra aroma.