Mapo tofu

Serves 4

• 700g extra-firm silken tofu
• 2 tbsp Sichuan peppercorns
• 2 tbsp oil
• 2 anchovy fillets
• 1 finger
• 4 cloves garlic
• 10g ginger
• 300g pork mince
• 1 tbsp preserved black beans
• 80g doubanjiang
• 1.5 tbsp sugar
• 500g chicken
• 1.5 tbsp corn flour
• 1 handful coriander leaves
• 0 Toasted sesame seeds

Step 1
Bring a medium pot of salted water to a simmer, carefully drop in the tofu (it’s very delicate), poach for 10 minutes, then gently lift out with a slotted spoon.

Step 2
Toast the Sichuan peppercorns in a dry frying pan until aromatic, leave to cool, then grind to a coarse powder and set aside.

Step 3
Heat the oil in the same pan, add the anchovy (if using) and chilli, and fry for two or three minutes.

Step 4
Add the garlic, ginger and pork (or mushrooms), and fry until the pork is browned, then add the black beans, gochujang (or doubanjiang)paste, sugar and Sichuan pepper and cook for a few minutes, stirring often, so the flavours meld.

Step 5
Add the stock, bring to a boil, then stir in some of the corn flour mix.

Step 6
Let the sauce boil and thicken (add more corn flour if you want it thicker).

Step 7
Taste the sauce and adjust the seasoning with Worcestershire or soy, then gently stir in the tofu to coat.

Step 8
To serve, scoop the rice into deep bowls, top with the tofu mixture and garnish with coriander and sesame seeds.