Mapo Tofu is originally form the Sichuan province, and is wonderfully spic and hot. Its milder and lighter and the combination of silky tofu, pork, chili and bean sauce works perfectly.
In a large frying pan or skillet, bring 1 liter of water to a simmer and add the tofu to poach for a few minutes. Turn off the heat and leave the tofu to keep warm until later.
In a large wok add both oils and fry the garlic and ginger for 1 minute. Add the minced pork, nd fry for about 5 minutes or until cooked through over a medium to high heat. Add the Chinese rice wine or sake and continue frying for about a minute, until most of the liquid has evaporated.
Mean while, carefully transfer the tofu pieces from the simmering water to a colander, and leave to drain for 1 minute.
Add the black bean sauce and chili bean sauce to the wok, and stir well. Pour in the chicken stock and add the tofu pieces. add the corn flour mix and soy sauce , and stir gently with a wooden spoon until the sauce has thickened slightly.
Warm a large bowl and pour in the Mapo Tofu. Sprinkle with the Sichuan pepper and chopped spring onion.
Serve with a bowl of rice and add some chili oil if you like extra heat.