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Silky tofu and minced pork in a bold spicy Sichuan sauce with a numbing tingle. Serve it over rice.
Brown the minced pork in the oil until crisp.
Stir in the doubanjiang, garlic and ginger until deep red and fragrant.
Add a little water and the soy, then slide in the cubed silken tofu and simmer gently.
Stir in a cornstarch slurry so the sauce turns glossy.
Sprinkle with ground sichuan pepper and sliced scallion.
