Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Thinly slice red cayenne chilli and spring onions. Dice shallots, capsicum, garlic, and tofu (1.5 cm cubes). Group garlic with shallots, chilli with capsicum, and keep the spring onion separate.

Mix corn starch with water (50 ml for 2 servings / 100 ml for 4 servings / 150 ml for 6 servings) in a small bowl for a slurry and set aside.

Heat vegetable oil (3 Tbs for 2 servings / 4 Tbs for 4 servings / 5 Tbs for 6 servings) in a wok or large frying pan. Sauté garlic and shallots until fragrant and lightly cooked.

Add minced pork and stir-fry until fully cooked and browned.

Stir in sliced chili, diced capsicum and Ahh Maa Mapo Tofu Paste. Mix thoroughly to coat the pork.

Gently add the diced tofu while stirring to coat it evenly in the sauce. Bring the mixture to a light simmer and continue simmering for 1 minute. Then, pour in the chicken stock and simmer for an additional 2–3 minutes, allowing the flavours to meld and the tofu to absorb the rich sauce.

Stir in the sliced spring onions. Mix the corn starch slurry to ensure it has not separated and mix into the wok. Cook until the sauce thickens.

Divide steamed rice between bowls and top rice with Mapo Tofu.

Serve hot and enjoy!