Everyone knows about mapo tofu. It’s one of the most famous dishes to come out of the Sichuan province. My other favourite cuisine is Japanese and I’m completely obsessed with chawanmushi. It’s like the best savoury crème brûlée. When I created this dish, I wanted to make a custard, rather than just serving it with tofu. The soy milk gives it that tofu element, and I love scooping into this dish – a bit of spicy, slightly numbing pork mince on the top and then the silky savoury custard at the bottom. It’s an awesome contrast and partnership at the same time. This dish will serve two as a main meal with rice, or several people as a starter if you steam the custard in smaller, individually portioned ramekins.