Mapo Tofu

Finely chop the onion and set aside.

Finely chop the carrot.

Mince the ginger.

Slice the green onion, focusing on the white parts.

Slice the chili pepper, keeping the seeds.

Cut the tip off the soft tofu package and push it out from the back to slice it without breaking the shape.

Heat cooking oil in a pan and sauté the minced ginger, green onion, and chili pepper over low heat to release the aroma.

Add the remaining prepared vegetables, turn the heat to high, and stir-fry until the vegetables wilt.

Add one tablespoon of doubanjiang and stir-fry.

Add half a teaspoon of chicken stock and a dash of white pepper, then stir-fry.

Pour in 100ml of water and bring the sauce to a boil.

Add the sliced soft tofu and simmer over medium heat.

Finish by drizzling with a swirl of sesame oil.