Mapo tofu with pork and Sichuan pepper

Ingredients

• 1 block of silken tofu (approximately 400g)
• 100 g of ground pork
• 30 g of finely chopped garlic
• 20 g of chopped ginger
• 3 grams of Sichuan peppercorns
• Delicate, intricately carved ciboule (a type of small, round, often decorative, wooden object)
• 2 tablespoons of Pixian doubanjiang (spicy broad bean paste)
• 1 tablespoon of thick soy sauce
• 1 teaspoon of sugar
• 1/4 teaspoon of salt
• 1/2 cup of chicken broth powder
• 1 tablespoon of rice wine
• 1 teaspoon of chili powder
• 240 ml of water
• 1 tablespoon of cornstarch mixed with a little water
• 2 tablespoons of oil
• A few drops of sesame oil

Cut the tofu into small cubes and place them in a salad bowl.

Cover them with boiling water and let them sit while you prepare the rest.

Heat some oil in a wok and gently fry the Sichuan peppercorns in it, then remove the peppercorns, leaving the oil behind.

Heat the oil in a pan over medium heat. Add the minced garlic, ginger, and ground pork, and cook until the meat is lightly browned.

Add the doubanjiang (fermented bean paste), soy sauce, sugar, salt, broth, rice wine, chili pepper, and water, and bring to a boil.

Add the drained tofu and simmer over low heat until the sauce has reduced by half.

Mix with the slurry, drizzle with sesame oil, and sprinkle with chives. Serve with rice.