Step 1

Mix the ingredients for the sauce in a bowl and whisk until the potato starch has dissolved.

Step 2

In a wok or large deep pan over medium high heat, add sesame oil and ground pork, and cook for 4-5 minutes or until the ground pork is fully cooked.

Step 3

Add ginger and garlic and season with salt and pepper. Stir and cook for 1 minute.

Step 4

Add the sauce and bring to a boil.

Step 5

When the soup thickens, add the curry powder and tofu cubes. Gently stir so as not to break the tofu.

Step 6

Turn the heat off, transfer the mapo tofu to a serving bowl and top with scallions and a sprinkle of Szechuan peppercorns.

Step 7

Serve with short grain Japanese rice. I use Tamanishiki.