Bytes and nibbles

Steps

1. First, we will toast the chillies. Skip this step if you are using chilli oil. Heat some oil in your wok over a low heat. Add the chillies and cook until fragrant (~5 minutes) while stirring occasionally. Remove chillies and oil from heat and set mixture aside.
2. If you are using onions, heat some oil in your wok over medium-high heat and add the onions. Fry the onions until they are lightly browned (10-15 minutes). Onions aren't traditionally part of mapo tofu, but I like including them.
3. Add the garlic (and oil if you did not add onions) to the wok and fry for a minute at medium-high heat.
4. Turn the heat up high and add the ground pork to the wok. Cook until browned.
5. If using, add the ground Sichuan pepper and stir for 15-30 seconds. Don't let it burn.
6. Add the spicy bean sauce and chicken stock and stir. simmer for a minute.
7. Combine the cornstarch with the water in a small bowl. Use a fork to whisk it. Once combined, add the mixture to the wok and stir. Let the sauce bubble away until the sauce starts to thicken.
8. Add the chilli oil to the wok and stir.
9. Add tofu to the wok and gently toss it in the sauce. Also add grated carrot if using. Note that like onions, carrots are not traditionally in mapo tofu.
10. Cook for 3-5 minutes at medium heat before adding sesame oil and sugar if using.
11. Serve with rice.