Mapo Tofu

Cut the tofu into 2 cm cubes and blanch for 2-3 minutes in hot salted water to remove the raw taste; drain carefully in a colander.

Heat 2 tbsp sunflower oil in a wok over medium-high heat, add the ground pork and fry for 3-4 minutes until nicely browned, breaking up any clumps with a spatula.

Add the doubanjiang paste and fermented black beans, reduce the heat to medium and cook for 1-2 minutes until the oil turns a reddish color and releases a vibrant aroma.

Stir in the garlic and ginger and cook for 30 seconds, then pour in the meat stock, soy sauce and sugar; bring to a boil.

Gently slide the tofu into the sauce, lower the heat and simmer for 5-6 minutes, shaking the wok lightly instead of stirring with a spoon so the cubes stay intact.

Dissolve the cornstarch in 3 tbsp cold water and pour it into the sauce in two additions, 30 seconds apart, stirring gently until it thickens and coats the tofu.

Remove from the heat, season with salt to taste, sprinkle with ground Sichuan pepper and chopped green onion, and serve immediately with rice.