Ingredients

Method

In a bowl place the minced pork, wine, soy sauce and ginger and combine well. In another small bowl combine the cornflour and and 15ml of water, mix and put to one side.

In a large non stick frying pan add the oil and the sichuan peppercorns and heat on a medium high heat until they are dark brown and crispy. Remove the peppercorns from the pan and place in a small bowl lined with kitchen towel. These are for the garnish on the dish so set aside.

Over a medium heat add the minced pork and doubanjiang and cook, breaking up the mince with the spatula and making sure all the pork is coated in the sauce and cooked through.

Cut the tofu into 1.5cm cubes and set aside. Chop the spring onions and add them to the pan, cook for a minute, then add the cubes of tofu onto the top of the minced pork and don't stir.

Add chilli oil, 5 spice powder, sugar and broth and bring to a simmer. Cook on a simmer, covered until the sauce has reduced to half the original amount. Taste and adjust seasoning if needed. If the dish is too spicy add another teaspoon of sugar.

Gently mix trying not to break the tofu. Sprinkle over the sichuan peppercorns ( You don't need to use them all. You can store them for up to a month. Place in serving dishes and serve.