Silken Mapo Tofu with Ground Pork

Cut 1 block (500 g) silken tofu into 3/4-inch cubes. Slide gently into a pot of lightly salted simmering water and hold at 180°F (82°C) for 5 minutes to firm the curds. Drain carefully.

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

Heat 3 tbsp vegetable oil in the wok over medium-high heat. Add 6 oz (170 g) ground pork and stir-fry 3-4 minutes, breaking it up, until deeply browned and slightly crispy.

Reduce heat to medium; add 2 tbsp doubanjiang (fermented broad bean paste) and 1 tbsp fermented black beans. Stir 60 seconds until oil turns a rich red.

Add 4 minced garlic cloves and 1 tbsp grated ginger; sweat 30 seconds until aromatic.

Pour in 1.5 cups chicken stock and 1 tbsp Shaoxing wine; bring to a simmer and cook 2 minutes to marry flavours.

Gently slide in the tofu cubes, spooning sauce over them rather than stirring to avoid breaking. Simmer 4 minutes.

Whisk 1 tbsp cornstarch with 2 tbsp cold water; drizzle into the wok in three additions, gently swirling, until sauce clings to a spoon.

Finish with 1 tsp toasted sesame oil, the ground Sichuan peppercorns, and a generous shower of chopped green onions and fresh cilantro. Serve bubbling hot.