the host of this show "Cooking with Dog."

Let's drain the firm tofu.

Remove the tofu from the package.

Wrap the tofu with a thick paper towel.

Use a dish as a weight and let the tofu sit for 20 minutes.

Let's cut the vegetables.

Remove the root end of the garlic clove.

Crush the garlic clove with the flat side of a knife.

Remove the skin

and chop the garlic into fine pieces.

Slice the ginger thinly.

Stack the slices on top of each other and cut them into fine strips.

Turn the strips and chop across the ginger.

Remove the root ends of the garlic chives.

Cut the chives in half

and chop them into half inch pieces.

Here is the Chinese-style granulated chicken stock (½ tsp).

Pour hot water (150ml) in the heatproof measuring cup.

Stir and dissolve the chicken stock well.

Dissolve the potato starch (2 tsp) in twice its volume of water (1⅓ tbsp).

After 20 minutes of draining, gently remove the paper towel from the tofu.

Be careful not to break it.

First, slice the tofu horizontally and divide into 2 blocks.

Next, cut vertically across the tofu.

Finally, dice up the tofu into 3/4 inch cubes.

Let's make Mapo Tofu.

Heat up the pan and pour in the sesame oil (1 tbsp).

Swirl the pan to coat it with oil.

Stir-fry the ground pork (100g) at hight heat while breaking it into small pieces.

When the pork is thoroughly cooked

and the color of pork fat becomes clear,

add chopped garlic and ginger

and reduce the heat to medium.

Stir-fry until aromatic.

Move the pork to one side and make an extra space on the pan.

Put the doubanjiang (½ tbsp) and tian mian jiang (1 tbsp) directly on the heated surface

and fry at low heat to increase the flavor.

Stir constantly to avoid burning.

Mix the condiments and pork together and stir-fry until evenly browned.

Add the sake (1 tbsp) and stir until the moisture is gone.

Add the chicken stock (150ml),

soy sauce (1 tbsp)

and sake (1 tbsp) to the mixtuer and stir lightly.

Put in the tofu cubes

and gently spread them in the pan.

Bring the sauce to a boil at high heat.

When it boils, reduce the heat to medium low and simmer for two to three minutes.

This process will reduce the tofu's moisture

and let the tofu absorb the flavour of the sauce.

Add in the garlic chives (30g) and gently stir with the wooden spatula.

Mix and dissolve the potato starch evenly before adding it to the Mapo Tofu.

Lift the pan from the burner

and pour in the potato starch while swirling the pan.

Gently mix the content by sliding the spatura away from you,

otherwise the tofu easily breaks into pieces.

Heat over high heat for around 30 seconds and it's ready to serve.

Turn off the burner and serve the Mapo Tofu in the bowl.

After adding the potato starch,

heat the Mapo Tofu well until thickened,

otherwise it will get runny when served.

Sprinkle on Sichuan pepper if you like the unique aroma and flavor.

You can also serve the Mapo Tofu on a rice bowl, making it Mapo Tofu donburi.

Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.

Good luck in the kitchen!