Mapo Tofu

Cut 300 g soft tofu into roughly 2 cm cubes. Lower the cubes into gently simmering water for 2 minutes, then lift them out carefully and drain; this helps the tofu hold together during simmering. Before stir-frying, finely slice the Chinese scallion and separate whites from greens; toast and grind the Sichuan pepper, then measure 1 tsp.

Heat a black carbon-steel wok, add 1 tbsp cooking oil, and stir-fry 100 g ground beef over medium-high heat for 2–3 minutes, until cooked through with lightly crisped edges.

Reduce to medium heat and add 2 minced garlic cloves, 2 tsp minced ginger, 2 tbsp Pixian doubanjiang and ½ tsp ground Sichuan pepper. Add the scallion whites, 2 finely chopped dried chilies and 1 tsp chopped fermented black beans. Fry for about 60–90 seconds until fragrant and the oil turns red; lower the heat if the paste darkens too quickly.

Add 180 ml water, stir and bring to a simmer. Gently slide in the blanched tofu and simmer for about 4–5 minutes until heated through and flavored, pushing gently with the spatula rather than tossing.

Mix 1 tbsp starch with the reserved 30 ml cold water. Re-stir before each addition, drizzle in some, gently push and let the sauce return to a simmer and thicken before deciding whether to add more. Stop when it lightly coats the tofu and spatula but still flows; the full slurry may not be needed. Turn off the heat, add the remaining ½ tsp ground Sichuan pepper and the reserved scallion greens, then serve.