Mild Cantonese Pork Mapo Tofu (4 Servings)

Finely chop a green onion, three shallots and two garlic cloves; cut up two dried chilies and dice the two mini sweet peppers.

Gently drain about 454g soft tofu and cut into roughly 2cm cubes; do not press delicate tofu.

Heat 1 tbsp oil over medium heat; stir-fry shallots, garlic and dried chilies for 20 seconds. Add 85g ground pork, break it up and cook until the center reaches 71°C.

Stir-fry 1 tbsp fermented bean sauce for 15 seconds, then add 240ml sauce water, 1 tbsp oyster sauce, 1 tbsp each light and dark soy sauce, 1 tsp sugar, 1/2 tsp salt and 1/2 tsp chili sauce; bring to a simmer.

Add the tofu, gently lift with a spatula from the bottom to coat it without breaking, cover and simmer 2–3 minutes.

Mix 1 1/2 tbsp cornstarch with 2 tbsp water; stir again and pour gradually into the hot sauce to thicken gently.

Simmer gently another two minutes, then stir in half the chopped green onion, both diced mini peppers and 1 tsp sesame oil.

Divide among four plates, garnish with remaining green onion. Refrigerate leftovers in shallow covered containers within two hours, eat within 3–4 days and reheat to 74°C.