Ingredients

• 500g silken tofu
• 2 tbsp peanut oil
• 2 garlic cloves, crushed
• 2 red chillis, sliced
• 2 tsp grated ginger
• 500g minced pork
• 6 spring onions, finely chopped
• 4 tbsp chilli bean paste
• 1 tsp sugar
• 2 tbsp rice wine
• 4 tbsp dark soy sauce
• 1 tsp Sichuan peppercorns, ground
• 250mL chicken stock

Instructions

1. Cut the tofu into 2cm cubes and set aside to drain for 15 minutes.

2. Add peanut oil to a wok or large pan and heat. When hot, add garlic, the sliced red chillis and ginger. Add pork and stir-fry for 5 minutes.

3. Add spring onions, chilli bean paste, sugar, rice wine, dark soy and chicken stock. Cook for an additional 5 minutes.

4. Add the drained tofu, lower the heat and cook gently for 5 minutes. Sprinkle with the ground peppercorns and stir through.

5. Serve with rice.

⚠️ Caution: this dish is quite spicy. ⚠️