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.

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. Add the scallion whites, 2 minced garlic cloves, 2 tsp minced ginger, 2 chopped dried chillies, 2 tbsp Pixian doubanjiang, 1 tsp chopped fermented black beans, and 1/2 tsp ground Sichuan peppercorn; stir-fry for 60–90 seconds until aromatic with clear red oil, without burning the paste.

Add 180 ml water, 1 tbsp light soy sauce, and 1 tsp sugar; stir and bring to a boil. Slide in the blanched tofu and simmer gently for 4–5 minutes. Push with the spatula rather than tossing so the tofu absorbs the sauce without breaking.

Stir 1 tbsp starch with the reserved 30 ml water again, then add the slurry in two additions, gently pushing after each until the sauce lightly and glossily coats the tofu. Turn off the heat, finish with the scallion greens and remaining 1/2 tsp ground Sichuan peppercorn, and transfer immediately to the locked serving bowl.