Mapo Tofu

Method

1. Mince the 3 cloves of garlic finely and set aside while you prepare the remaining ingredients.
2. Heat a wok over high heat until smoking, add the ground pork, and stir-fry for approximately 6 minutes until the meat is fully browned and any rendered fat coats the wok.
3. Add the minced garlic to the wok and stir-fry with the pork for 2 minutes until fragrant, then pour in the soy sauce and toss to combine.
4. Toast the 2 Sichuan peppercorns in a dry corner of the wok for about 1 minute until aromatic, then crush them lightly and stir them through the pork mixture.
5. Gently fold in the tofu, cut into roughly 2 cm cubes, taking care not to break the pieces as you incorporate them into the pork and sauce.
6. Reduce the heat to medium-low and allow the dish to simmer for 15 minutes, letting the tofu absorb the savory sauce and the flavors meld together.
7. Taste and adjust seasoning with additional soy sauce if needed, then serve hot directly from the wok across 3 portions.