1. Prep the cabbage: Slice the cabbage into thin strips (or rough chop for more texture). Rinse and dry thoroughly to keep the salad crisp and prevent watering down the dressing. Transfer to a large bowl.
2. Make the creamy tofu dressing: Add tofu, salt, and white pepper to a blender. Blend until completely smooth and creamy.
3. Warm the mapo mince: Reheat leftover mapo mince or prepare it using the recipe below.
4. Assemble the salad: While the mince is still warm, add it to the cabbage. Pour the creamy tofu dressing over top. Add chili crisp, green onions, and sesame seeds if desired.
5. Toss & serve: Toss everything together until evenly coated. Taste and adjust seasoning if needed. Serve immediately, enjoy!! 

Mapo Mince

1. Cook the pork: Heat 1/2 tbsp oil in a wok or skillet over medium-high heat. Add the ground pork and spread it out. Let it sear undisturbed for 1 minute, then break it up and cook until lightly browned and some fat has rendered.
2. Fry the doubanjiang:
Lower heat to medium. Push the pork to one side and add the doubanjiang to the oil. Fry for 20–30 seconds until the oil turns red and fragrant.
3. Add aromatics:
Add garlic, ginger, and the white parts of the green onion. Stir-fry for 30–45 seconds until aromatic but not browned.
4. Deglaze & season:
Add Shaoxing wine, Chinese black vinegar, sugar, and MSG or chicken bouillon powder (if using). Stir well and cook for 30 seconds to let the alcohol cook off.
5. Finish the mince:
Reduce heat to low. Stir in chili crisp oil and ground Sichuan peppercorns. Add the green onion tops and cook for another 15–20 seconds.
6. Adjust consistency (optional):
If the mixture looks dry, add 1–2 tbsp water or stock to loosen it slightly. Taste and adjust seasoning if needed.