Mapo Tofu

Simmer silken tofu in salted hot water for 3 minutes to firm it up, then drain gently.

Heat vegetable oil in a wok or skillet. Brown ground pork over medium-high heat, then add garlic, ginger and doubanjiang and fry until the oil turns red.

Pour in chicken stock and soy sauce, then slide in blanched tofu. Simmer gently for 5 minutes without stirring hard.

Stir in the cornstarch slurry in two additions until the sauce is glossy.

Sprinkle with sichuan peppercorns and scallions and serve hot.