Silken Mapo Tofu with Fermented Bean Paste

Gently cube 500 g silken tofu into 3/4-inch pieces and slide into a bowl of warm salted water to firm up while you cook.

Toast 1 tsp Sichuan peppercorns in a dry wok over medium heat for 60 seconds, then grind to a coarse powder.

Heat 3 tbsp peanut oil in the wok until shimmering, add 6 oz ground pork, and stir-fry for 3-4 minutes, breaking it up until crisp and deeply browned.

Reduce heat to medium, push pork aside, and add 2 tbsp doubanjiang (fermented broad bean paste) and 1 tbsp fermented black beans; sizzle 60 seconds until the oil turns brick red.

Stir in 4 minced garlic cloves and 1 tbsp minced ginger; sweat 30 seconds until fragrant.

Pour in 1.5 cups chicken stock and 1 tbsp Shaoxing wine, then bring to a simmer and season with 1 tsp sugar and 1 tbsp soy sauce.

Drain the tofu and slide it gently into the sauce; simmer 4 minutes, nudging (never stirring) so the cubes stay intact.

Whisk 1 tbsp cornstarch with 2 tbsp cold water and drizzle in, swirling the wok until the sauce thickens and clings glossily.

Off heat, dust with the ground peppercorns, scatter 3 sliced scallions, and drizzle 1 tsp toasted sesame oil before serving.