450g tofu
3 tbsp groundnut oil
100g pork mince
2 tbsp Sichuan chilli bean paste
1½ tbsp fermented black beans, rinsed
2cm piece ginger peeled and finely chopped
3 garlic cloves, chopped
200ml light chicken stock or water
1 tsp cornflour, mixed with 1 tbsp water
6 spring onions, sliced on the diagonal
1 tbsp Sichuan chilli oil (optional)
½ tsp Sichuan peppercorns, crushed
cooked white rice, to serve

Prepare all the ingredients and place them in bowls before you start cooking. Drain the tofu and cut it into 1.5 cm cubes.
Fill a dish with really hot water after placing it inside. While you accomplish your other responsibilities, leave this alone.
An already-heated wok should be filled with the groundnut oil. Prior to frying the pork, heat this at a high temperature.
Remove the oil with a slotted spoon, but throw it away.
Add the black beans, ginger, and garlic to the bean paste when it is fragrant and stir-fry for a few minutes. Cook for
about a minute while stirring occasionally, then add the stock and let it bubble.
Drain the tofu, then add it to the sauce in the wok along with the cornflour and water. Add the mince and spring onions.
Then, if using, drizzle the Sichuan peppercorns with the chili oil. Given that many of the ingredients are already salty,
the sauce shouldn’t need to be seasoned with salt. Boiled white rice is recommended.