60 ml(¼ cup) Shaoxing wine (see note)2 tbspdark soy sauce2 tbspbean paste (see note)2small red chillies, finely chopped1long red chilli, thinly sliced2 tbsppeanut oil500 gmminced pork1large garlic clove, finely chopped2 cmpiece of ginger, finely chopped2½ tspcrushed Sichuan pepper1green onion, finely sliced500 gmsilken tofu, cut into 3cm pieces½ tspcornflour mixed with 1 tsp waterTo serve:steamed jasmine rice
Combine Shaoxing wine, soy sauce, bean paste and chillies in a bowl and set aside. Heat oil in a wok over high heat, add pork, garlic and ginger and stirfry until starting to brown (1-2 minutes). Add Sichuan pepper and stirfry to combine, then add soy mixture and white part of green onion and bring to the boil, then reduce heat to medium-high and cook until pork is cooked through and tender (8-10 minutes). Add tofu and cornflour mixture and stir gently until sauce is thickened slightly and tofu is warmed through (1-2 minutes). Serve scattered with remaining green onion and steamed rice to the side.
Note Shaoxing wine and bean paste are available from Asian supermarkets.