Directions

1. To prep your tofu, cut it into even bite-sized cubes.
2. Boil a pot of hot water, add cubed tofu in with 1 tsp of salt. Cook for 2 minutes, then drain and set aside.
3. Heat your pan/wok until hot. Add your oil, onion, minced garlic, and ginger and stir fry until fragrant.
4. Add minced pork and stir fry on high heat for one minute.
5. Add your Doubanjiang, hoisin sauce, and chilli garlic sauce, then stir fry until fragrant and thoroughly covered in that gorgeous red.
6. Add cooking wine, water, and tofu, and cook for about 5 minutes.
7. Add your diced peppers, along with 1/3 of your starch mixture. Stir frequently to prevent sticking on the bottom.
8. Wait 30 seconds and stir in another 1/3 of your starch mixture.
9. When everything is boiling, add the remaining 1/3 of your starch mixture.
10. Add your sichuan pepper oil, a drizzle of sesame oil, and green onion, mix well and pour on a plate to serve.