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Silky tofu and minced pork in a bold spicy Sichuan sauce with a numbing tingle. Serve it over rice. Serves 4.
Heat the 30 ml vegetable oil in a wok or deep pan over medium-high heat. Add the 150 g ground pork and fry for 4 to 5 minutes until browned and slightly crisp.
Stir in the doubanjiang, the 12 g garlic and the ginger and cook for 1 to 2 minutes until the oil turns deep red and smells fragrant.
Pour in about 200 ml water and the 15 ml soy sauce. Gently slide in the cubed 400 g silken tofu and simmer softly for 5 minutes, stirring lightly so the tofu stays whole.
Mix the cornstarch with a little cold water, stir it in and simmer for 1 minute until the sauce turns glossy and coats the tofu.
Sprinkle with the ground sichuan pepper and the sliced scallion, and serve over the white rice.
