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To make the puff tofu, heat the vegetable oil in a wok and fry the puff tofu until crispy all over. Transfer to drain on kitchen paper.
In the same wok, fry the garlic, onion, chilli and Sichuan pepper for 1–2 minutes. Add the tofu back to the pan and stir in the sauces, Thai basil and holy basil. Garnish with the sesame seeds and keep warm.
To make the mapo tofu, heat the oil in a wok and fry the ginger and chillies for 1 minute. Add the Sichuan peppercorns and garlic.
Add the pork mince and fry for 3–4 minutes, before adding spicy bean paste and stock and cook for 2–3 minutes.
Bring a large saucepan of water to the boil and blanch the silken tofu for 1 minute. Drain then add the tofu to the pork mixture. Stir in the cornflour mix.
Season with salt and pepper and add the sugar. Garnish with the chilli oil, sesame seeds and spring onions.
Serve the puff tofu and mapo tofu with the steamed rice.