This Chinese tofu and pork dish is packed with so much flavour! Served with rice, this dish will even please those non-tofu eaters.
Cook tofu in a saucepan of simmering water over medium heat until warmed through, about 5 mins. Drain well in a sieve and set aside.
Meanwhile, combine the chicken stock, Shaoxing wine and soy sauce in a small mixing bowl and set aside.
In a small mixing bowl, combine the Gochujang and the Doenjang and set aside.
In another small bowl, mix the cornflour with 1 teaspoon of water until a paste forms, set aside.
Heat the oil in a large frying pan over a high heat. When oil is hot, add pork and stir fry until browned.
Add the bean paste mixture and crushed Sichuan pepper and stir fry until it starts to caramelise.
Reduce the heat to medium and add the garlic and ginger and stir to combine.
Add the tofu, then the stock mixture and bring to the simmer.
Carefully stir in the cornflour paste and the sugar and bring back to the simmer and continue simmering until the sauce thickens, about 3-4 mins.
Stir in the spring onions and divide among serving bowls and scatter with the extra Sichuan pepper and serve with hot steamed rice.
600 grams firm tofu, cut into 3-centimetre cubes
150mls chicken stock
1 tablespoon Shaoxing rice wine
2 teaspoons soy sauce
3½ tablespoons Gochujang sweet pepper paste
2 teaspoons Doenjang bean paste
Pinch chilli powder, or to taste
1 teaspoon cornflour
60mls vegetable oil
150 grams minced pork
2 teaspoons Sichuan peppercorns, dry roasted in a pan for 20-30 seconds, crushed in a mortar and pestle, plus extra to serve
3 garlic cloves, peeled, finely chopped
10 grams ginger, peeled, finely chopped
1 teaspoon caster sugar
3 spring onions, cut into 3-centimetre batons
To serve: steamed rice