Mapo Tofu

Method

1. Take the green part of the spring onion, cut it and set aside.
2. Cut the white part of the spring onion, peel the ginger, slice it, then julienne and chop finely.
3. Do the same with the garlic, move everything to a bowl and set aside.
4. Heat the oil in a wok, add the ground pork and let it brown for a few minutes.
5. Add the chopped spring onion, ginger and garlic to the wok.
6. Add the doubanjiang (chili bean paste), a bit of Sichuan pepper, deglaze with rice wine and some soy sauce, a pinch of salt, some sugar and white pepper.
7. Pour in chicken or beef broth, stir and set aside.
8. Cut the tofu into cubes.
9. Blanch the tofu in lightly salted water for a few minutes, then drain and add to the sauce.
10. Gently stir without breaking the tofu.
11. Dissolve potato starch in a little water, add to the wok and let it thicken.
12. Add a bit more fresh and pungent Sichuan pepper.
13. Turn off the heat and drizzle with sesame oil.
14. Garnish with abundant green spring onion.