Mapo Tofu with Silken Tofu and Fermented Bean Paste

Gently slide 1 block (450 g) silken tofu into lightly salted simmering water and hold at a bare simmer for 5 minutes to firm it. Drain carefully.

Toast 1 tsp Sichuan peppercorns in a dry pan for 60 seconds until aromatic, then grind to a fine powder.

Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 6 oz ground pork and break into fine crumbles, cooking 4-5 minutes until deeply browned and crispy at the edges.

Reduce heat to medium, push pork aside, and add 2 tbsp doubanjiang (fermented chili-bean paste) and 1 tbsp fermented black beans (rinsed and chopped); fry 60 seconds until the oil turns brilliant red.

Stir in 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp chili flakes; cook 30 seconds until fragrant.

Pour in 1.5 cups (360 ml) chicken stock, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a gentle simmer.

Slide the tofu cubes in and nudge (don't stir) to submerge. Simmer 4 minutes to absorb flavour.

Whisk 1 tbsp cornstarch with 2 tbsp water and drizzle in, swirling the wok gently until the sauce coats a spoon: about 90 seconds.

Finish with 1 tsp sesame oil, sliced green onions, and a generous dusting of the ground Sichuan peppercorns. Serve immediately over rice.