Instructions

1. 1

   Cut the tofu into cubes and let them sit gently in lightly salted hot water to keep them firm, then drain carefully.

2. 2

   Heat the oil in a wok and fry the minced pork until it takes on colour. Add the garlic, ginger and chili bean paste and stir-fry briefly until the oil turns red.

3. 3

   Deglaze with the vegetable stock and soy sauce. Add the tofu cubes and let everything simmer gently for a few minutes.

4. 4

   Stir the cornstarch into a little cold water and mix it in until the sauce turns glossy and thickens.

5. 5

   Scatter with ground sichuan pepper and the sliced spring onions and serve with rice.