Serves 2 hungry people

300g of silken tofu, cut into 2cm cubes (I use slightly more, see packet above!)

2 tbsp of vegetable oil

500g minced pork (Neil uses 200g)

1 clove garlic, finely chopped

2 spring onions (scallions), sliced

2 tbsp hot bean paste

125 ml (4 fl oz/1/2 cup) fresh chicken stock (if you have it, otherwise I tend to use Kallo organic chicken stock cube – sorry Neil)

1 tsp of shaoxing

1 tsp of light soy sauce

1/2 tsp dark soy sauce

2 tsp sugar

1/4 tsp sea salt

a good pinch of Sichuan pepper

1/2 tsp sesame oil