Sichuan Mapo Tofu with Ground Pork and Steamed Rice Spicy Tofu and Pork with Rice

Rinse the jasmine rice under cold water until the water runs clear. Combine rice and 360 ml water in a rice cooker or small pot. If using a pot, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Cut the tofu into 2 cm cubes. Place on a plate lined with paper towels to drain excess water.

Mince the garlic and ginger. Slice the scallions, separating white and green parts.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it apart, for 3–4 minutes until browned.

Add the white parts of scallions, garlic, ginger, and doubanjiang. Stir-fry for 1 minute until fragrant.

Stir in the chicken broth, soy sauce, and Sichuan peppercorns. Gently add the tofu cubes and frozen peas. Bring to a simmer and cook for 5 minutes.

In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Pour into the simmering tofu mixture, stirring gently. Cook for 1–2 minutes until the sauce thickens and coats the tofu.

Serve the mapo tofu over steamed rice, garnished with the green scallion slices.