Silky Mapo Tofu with Ground Pork and Fermented Bean Paste

Cut 500g soft silken tofu into 2 cm cubes. Slide into a bowl of warm salted water and let steep while you cook: this firms the curd gently.

In a small dry pan, toast 2 tsp Sichuan peppercorns over medium heat 2 minutes until fragrant. Grind to a coarse powder.

Heat 2 tbsp vegetable oil in a wok over medium-high. Add 200g ground pork, breaking it up, and stir-fry 4 minutes until crisp and deeply browned at the edges.

Reduce heat to medium. Add 2 tbsp doubanjiang (fermented broad bean paste) and 1 tbsp fermented black beans, rinsed and chopped. Stir 60 seconds until the oil turns brilliant red.

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

Deglaze with 1 tbsp Shaoxing wine, then pour in 1.5 cups chicken stock and 1 tbsp soy sauce. Bring to a gentle simmer.

Carefully drain the tofu and slide it into the sauce. Nudge (don't stir) with the back of a spoon and simmer 4 minutes to absorb the flavour.

Whisk 1.5 tbsp cornstarch with 3 tbsp cold water and drizzle in, swirling the wok, until the sauce thickens to coat a spoon.

Finish with 1 tsp toasted sesame oil, half the ground peppercorn, and 3 sliced green onions. Sprinkle remaining peppercorn on top and serve at once.