500g Firm tofu
¼ Cup neutral oil (canola, peanut, vegetable etc.)
500g Pork mince
1 Large brown onion, small dice
6 Cloves Garlic, minced
1 Tbsp piece ginger, peeled grated / minced
4 Pieces Thai dried chillies
1 Tbsp Pun Chun chili bean paste
1.5 Tbsp Lao Gan Ma (LGM) chilli crisp
1.5 Tbsp Koon Yick chili oil
½ tsp Kashmiri chili powder

Seasoning

1 Tbsp Shao Xing rice wine
1 tsp dark soy
2 tsp konbu extract
1 Tbsp white soy
1 tsp soy paste
½ tsp ground white pepper
2 tsp Chinkiang black vinegar
½ tsp salt
1 tsp sugar

To finish

2 Tbsp canned water chestnuts 
1-2 cups water
2 stalks spring onion
1 tsp cornflour mixed with 2 tbsp cold water
1.5 Tbsp ground red Sichuan peppercorns

500g Firm tofu
¼ Cup neutral oil (canola, peanut, vegetable etc.)
500g Pork mince
1 Large brown onion, small dice
6 Cloves Garlic, minced
1 Tbsp piece ginger, peeled grated / minced
4 Pieces Thai dried chillies
1 Tbsp Pun Chun chili bean paste
1.5 Tbsp Lao Gan Ma (LGM) chilli crisp
1.5 Tbsp Koon Yick chili oil
½ tsp Kashmiri chili powder

Seasoning

1 Tbsp Shao Xing rice wine
1 tsp dark soy
2 tsp konbu extract
1 Tbsp white soy
1 tsp soy paste
½ tsp ground white pepper
2 tsp Chinkiang black vinegar
½ tsp salt
1 tsp sugar

To finish

2 Tbsp canned water chestnuts 
1-2 cups water
2 stalks spring onion
1 tsp cornflour mixed with 2 tbsp cold water
1.5 Tbsp ground red Sichuan peppercorns