Something addictive about the tingling numbing sensation on your lips. This dish is a perfect winter warmer.

Ingredients

500g ground pork
360g pack of tofu, cubed (I used firm as there wasn’t any silken available at time of shopping)
2 tbsp sichuan peppercorns, ground in pestle mortar
5 dried red chillies, chopped
Thumb sized ginger, minced
2 cloves of garlic, minced
2 tbsp spicy dou ban jiang
Enough chicken stock to cover
2 tsp sugar
1 teaspoon of cornstarch slurry
3 spring onions, white part chopped for cooking, green part for garnish

Directions:

Fry the spices in some oil till fragrant, add ginger and garlic and cook then add the pork and cook out all moisture till dried and beginning to crisp.
Add the dou ban jiang, mix well and cook for a few minutes. Add the rest of the ingredients and mix well, careful not to break the tofu.
Garnish with spring oniong and serve with a mountain of rice.