Mapo Tofu

1 pound ground pork

1 tablespoon sesame oil

1 tablespoon cornstarch

1 14ounce block of tofu

1/2 tablespoon gluten-free hoisin sauce

1 tablespoon chili garlic sauce

2 tablespoons minced ginger

2 tablespoons minced garlic

3 tablespoons finely diced onion

1 tablespoon salted soy beans, finely chopped

1/2 tablespoon red pepper flakes

1 teaspoon soy sauce

1/2 teaspoon Sichuan peppercorns ground

1 teaspoon sugar

Green onions and/or garlic chives

Mix the meat with the sesame oil and a little salt. Set aside while you prep the other ingredients.

Mix cornstarch with 2 tablespoons water. Set aside.

Cut the tofu into 1cm cubes, and set aside.

Cook meat until it starts to brown. Add a little oil, if needed. Once the meat has cooked, remove the meat, but leave the oil in the pan.

Over medium heat, heat the hoisin and chili garlic sauce for about 15 to 30 seconds. Once it bubbles, add the beans, onion, garlic, and ginger. Stir constantly until the seasonings become fragrant. Add 1 1/2 cups water and red pepper flakes, and bring to a boil.

Gently add the tofu to the boiling sauce. Add the meat and soy sauce. Stir gently, and bring the mixture back up to a boil. Boil for about 5 minutes.

Add the cornstarch mixture a little at a time until the sauce reaches desired consistency.

Taste the sauce. If it is too spicy, add the sugar. Otherwise, add salt and more red pepper flakes, to taste. Garnish with garlic chives and/or green onions and Sichuan pepper.