Sichuan-style Mapo Tofu

Pour canola oil into a pan and add enough Sichuan peppercorns to fill it.

Slowly extract the flavor over low heat, and when the peppercorns turn brown, turn off the heat and let it cool.

While the oil cools, lightly toast the Sichuan peppercorns in a frying pan, then place them in a mortar and grind finely.

Finely mince the ginger and garlic, and separate the white and green parts of the green onions before chopping.

Cut the tofu in half horizontally, then cut into nine equal cubes.

Blanch the tofu in boiling water to make it slightly firmer, then remove and drain.

Heat a wok thoroughly over high heat, then add about two tablespoons of canola oil.

Add 150g of ground pork and stir-fry while breaking it up with a spatula.

When the meat starts to turn brown, push it to the side and lower the heat to medium.

Add the minced ginger, garlic, and the white parts of the green onions.

Stir-fry until the pungent aroma of the ginger and garlic dissipates.

Mix the pork with the ginger, garlic, and green onions, add the minced douchi (fermented black beans), and stir-fry briefly.

Add the Doubanjiang and chili powder, and stir-fry evenly until the ingredients turn red.

Add water or stock, brewed soy sauce, Chinese black vinegar, Shaoxing wine, and sugar, then stir well.

Add the tofu and simmer for about 3 minutes.

Pour the starch water in a circular motion and shake the wok back and forth or rotate it in a circular motion.

Turn off the heat and finish with sesame oil.