Mapo Tofu (麻婆豆腐)

Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce,

Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks

Add the doubanjiang and let it simmer for about a minute

Add the minced aromatics (ginger, garlic) scallion whites and cook until fragrant

About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.

Add the stock and a splash of soy sauce, turn up the gas and bring to a boil

Make the cucumber salad: thinly slice the cucumber, toss with the rice vinegar, sesame oil and a pinch each of salt and sugar, and chill until serving.

Add the tofu, lower the gas, and braise for around 15 mins

You'll know it's done when the tofu shows their trademark "pockmarks" and the seasoning sticks to them

Mix in the crushed Sichuan peppercorns and green parts of the scallions right before serving

Serve over steamed rice