Mapo tofu with ground pork

• 600 g silken tofufirm silken, cut into 2cm cubes
• 225 g ground pork
• 2 tbs doubanjiangPixian broad bean chili paste
• 1 tbs fermented black beansrinsed and roughly chopped
• 1 tbs Sichuan peppercornswhole
• 4 garlic clovesminced
• 15 g gingerminced
• 4 scallionswhite and green parts separated, thinly sliced
• 240 ml store-bought chicken broth
• 1 tbs soy sauce
• 1 tbs cornstarchmixed with 2 tbs cold water to make a slurry
• 2 tbs neutral oilsuch as canola or vegetable
• 1 tsp toasted sesame oil
• ¼ tsp white pepper

1. 1

   Toast the Sichuan peppercorns in the wok over medium-low heat, shaking often, until deeply fragrant and slightly darkened, about 2 minutes. Transfer to a mortar or cutting board and crush coarsely. Set aside.

   Tip: Don't walk away — they burn fast. You'll smell a floral, citrusy perfume when they're ready.

2. 2

   Return the wok to medium-high heat and add the neutral oil. Once it shimmers, add the ground pork and cook, breaking it into small crumbles with a spatula, until browned and the fat renders out, about 3 minutes.

   Tip: Resist stirring for the first minute so the pork gets some color on the bottom.

3. 3

   Push the pork to one side and lower heat to medium. Add the doubanjiang and fermented black beans to the open side. Stir-fry the paste in the oil for about 45 seconds until the oil turns a deep red and smells intensely savory, then mix everything together.

   Tip: This step blooms the chili paste — the color of the oil is your cue that the flavor has opened up.

4. 4

   Add the garlic, ginger, and scallion whites. Stir constantly until fragrant and the raw edge is gone, about 30 seconds.

5. 5

   Pour in the chicken broth and soy sauce. Stir to combine and bring to a gentle boil. Carefully slide the tofu cubes into the liquid — don't stir, just gently shake the wok to settle them in. Reduce heat to medium-low and simmer uncovered until the tofu is heated through and has absorbed some sauce, about 4 minutes.

   Tip: Silken tofu is fragile — a spoon will shatter it. Shaking the wok keeps cubes intact.

6. 6

   Give the cornstarch slurry a stir, then drizzle it around the edges of the wok. Gently rock the wok to incorporate — you'll see the sauce thicken and turn glossy within about 30 seconds. Add the white pepper and about two-thirds of the crushed Sichuan peppercorns. Drizzle with the toasted sesame oil.

   Tip: Add the slurry gradually; you may not need it all. The sauce should coat the back of a spoon without being gloopy.

7. 7

   Spoon into bowls and top with the remaining crushed Sichuan peppercorns and sliced scallion greens.

   Tip: Keeps in the fridge for up to 2 days. Reheat gently in a covered wok or saucepan over medium-low, adding a splash of broth to loosen the sauce.

• wok (35cm (14-inch))

Per serving

Nutritional values are estimates only.