Mabo Dofu Udon

Begin heating a large pot of water to a boil

Heat a large frying pan over medium heat with 2 tbsp of a neutral oil, until shimmering.

Add 2/3rd of the garlic (3-4 cloves), cook for 1-2 minutes until fragrant. Add half the green onions, fry for 1-2 minutes until softened.

Add doubanjiang paste, mix well until combined and a uniform texture and starting to cook.

Add pork to the pan, breaking up into smaller pieces and cooking until browned.

Add Shaoxing cooking wine and Black Vinegar, allow liquid to reduce by half.

Season pork mixture with salt, pepper, and sichuan peppercorns, mix well and set aside.

Place tofu in a blender, add remaining garlic, salt, and blend until a creamy sauce develops.

Add frozen udon into the boiling water, typically 1-2 minutes until fully thawed.

Drain udon noodles, serve in each bowl. Place a serving of pork, and a serving of tofu cream sauce on top. Garnish with remaining green onions.

Optionally, add diced avocado for extra flavor. Mix it up, eat and enjoy!