Mapo Tofu with Minced Pork

Mince the green onion, dice the shallots, cut the dried chili peppers into pieces, mince the garlic, and dice the orange and red sweet peppers. Keep the green onion and sweet peppers aside for garnish.

Drain the packaged soft tofu and rinse it gently. Cut horizontally through the middle, then slice vertically several times to create even, bite-sized cubes.

Heat the wok over high heat until it begins to smoke, then add the oil. Add the garlic, shallots, and dried chilies and fry until fragrant. Add the ground pork, break it apart, and stir-fry for about 1 minute until cooked through.

Add the ground bean sauce and stir to combine, then pour in the water and lower the heat. Add the oyster sauce, light soy sauce, dark soy sauce, sugar, salt, and chili sauce. Gently slide in the tofu cubes, cover with a lid, and let simmer.

After simmering for 1.5 to 2 minutes, taste and adjust the color and spice level as desired. Stir the cornstarch slurry, then pour it in gradually while gently stirring, and simmer for about 2 more minutes until the sauce thickens.

Add the green onion and the diced sweet peppers, and drizzle in the sesame oil. Give everything a final gentle stir and serve hot over rice.