Sichuan-Style Mapo Tofu

Toast the Sichuan peppercorns in a dry pan until fragrant, then crush them into a fine powder and set aside.

Dice the tofu into 2cm cubes and gently drop them into a pot of simmering salted water for 2 minutes to warm through, then drain carefully.

Heat the oil in a wok or deep skillet over medium-high heat and brown the ground pork until crispy.

Add the minced garlic, ginger, and doubanjiang to the pork and stir-fry for 1 minute until the oil turns bright red.

Pour in the chicken stock and sugar, bring to a boil, then add the drained tofu cubes and simmer gently for 3 minutes.

Whisk the cornstarch with 2 tablespoons of water and stir into the sauce to thicken it to a glossy consistency.

Transfer to a serving bowl and garnish immediately with the sliced scallions and the prepared Sichuan peppercorn powder.