Prepare the tofu by wrapping it in a thick paper towel and letting it sit for 20 minutes to remove excess moisture.

Finely chop the garlic and ginger.

Cut the garlic chives into 1/2 inch pieces.

Dissolve the chicken stock in hot water to create the stock base.

Dissolve the potato starch in water to create a slurry for thickening.

Cut the tofu horizontally into two pieces, then cut each piece into 3/4 inch cubes.

Heat sesame oil in a cooking pan.

Add ground pork to the pan and brown thoroughly over high heat.

Reduce the heat to medium, then add the chopped garlic and ginger.

Push the cooked garlic and ginger to the side of the pan.

In the cleared area, add chili bean paste and sweet bean sauce.

Fry the sauces at low heat, stirring constantly to prevent burning.

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

Add sake and stir until the moisture is gone.

Add the chicken stock, soy sauce, and sake to the pan, stirring lightly.

Carefully add the tofu cubes to the pan, gently spreading them out.

Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 2-3 minutes, allowing the tofu to absorb the flavors.

Add the garlic chives, mixing gently to avoid breaking the tofu.

Re-mix the potato starch and water slurry thoroughly, then slowly add it to the pan.

Gently mix by sliding a spatula on the pan away from you to avoid breaking the tofu.

Heat on high heat for 30 seconds to thicken the sauce.

Remove from heat and serve the Mapo Tofu on top of steamed rice.

Optional: sprinkle with Sichuan pepper for added flavor and heat.