Mapo Tofu

1. 1

   Warm the vegetable oil inside a deep saucepan or wok over medium heat. Throw in the minced garlic and ginger, then stir-fry for 1 minute until you can smell them.

2. 2

   Increase the heat and toss in the pork mince, using a spatula or wooden spoon to crumble it into small bits. Let it cook until it turns golden brown, which should take about 6 to 8 minutes.

3. 3

   Incorporate the ground Sichuan pepper, Chinese five spice, and spicy bean sauce, then cook everything together for 1 minute.

4. 4

   Add the chicken stock to the pan and keep stirring for 2 to 3 minutes.

5. 5

   Lower the temperature to medium. Combine the water and cornstarch to make the cornstarch slurry, then pour it in while keeping the mixture moving constantly until the liquid becomes thick.

6. 6

   Carefully slide in the silken tofu and chilli oil, mixing very gently to ensure the pieces are covered. Simmer for 5 minutes, then mix in the sesame oil, caster sugar, and half of the sliced spring onions.

7. 7

   Serve at once alongside steamed rice, topped with the rest of the sliced spring onions.

Recipe by @brendanpang on TikTok. See the original for their notes and tips.