Mapo Tofu

1. Mince pork/beef. 2. Mince scallion whites and garlic. 3. Cut tofu into small cubes and blanch with 15g light soy sauce for 1 minute. Tips: It's better if the minced meat has some fat for more flavor. Blanching tofu removes some of the beany taste and prevents it from breaking during cooking.

1. Heat the pan over medium heat. 2. Add garlic and minced scallions. 3. Add Sichuan peppercorns. Tips: Just stir-fry the aromatics until fragrant. You can add two dried chili peppers. If you like it spicy, add chili powder.

1. Add 2 spoons of doubanjiang and Lao Gan Ma, stir-fry for 1 minute 30 seconds. 2. Add minced meat and stir-fry for 1 minute until it changes color. Tips: Make sure you know the taste of your doubanjiang beforehand—whether it’s saltier or spicier. I used Lee Kum Kee’s, which is less salty and spicy, so I added two spoons.

1. Add 250-300ml water or stock. 2. Bring to a boil. Tips: You can add some chicken powder for extra umami, but it’s optional.

1. Add tofu, light soy sauce, sugar, and oyster sauce. 2. Cook for 3 minutes. Tips: Gently and slowly add the tofu to avoid breaking it.

1. Mix 2 spoons of cornstarch with some water in a small bowl. 2. Over high heat, add 1/3 of the starch mixture to thicken the sauce.

Sprinkle with chopped green onions and Sichuan pepper powder before serving!