Mushroom Mapo Tofu with Sichuan Pepper

Method

1. 01

   Toast the Sichuan peppercorns in a dry wok over low heat for 2 minutes until fragrant, then grind them.

2. 02

   Cut the tofu into 2 cm cubes and slide them into a pan of lightly salted, barely simmering water for 3 minutes to firm up, then drain gently.

3. 03

   Heat the oil in the wok over medium-high heat and fry the finely chopped mushrooms for 6 minutes until browned and dry.

4. 04

   Lower the heat to medium, add the chilli bean paste and fry for 1 minute until the oil turns red, then add the chopped garlic and ginger for 30 seconds.

5. 05

   Pour in 250 ml water and the soy sauce, bring to a simmer, add the tofu and simmer for 5 minutes, nudging it with the back of a spoon rather than stirring.

6. 06

   Stir in the cornflour mixed with 2 tbsp water and simmer for 1 minute until glossy, then scatter over the spring onions and ground pepper and serve with rice.