Mapo Tofu

Step 1: Toast the Sichuan peppercorns in a small skillet over medium heat, without oil, for 2 to 3 minutes, until fragrant and some begin to pop and crack open. Take care not to burn them.

Step 2: Transfer the peppercorns to a mortar and pestle or spice grinder. Let them cool for a few minutes, then grind as finely as possible. Sift through a fine-mesh sieve and discard the coarser husks. Measure out 1 teaspoon of powder for the dish.

Step 3: Bring the water, dark soy sauce and salt to a boil in a large saucepan over high heat. Carefully add the tofu. When the water returns to a boil, lower the heat slightly and simmer rapidly for 3 minutes.

Tip: Blanching seasons the tofu and removes its raw, beany flavour.

Step 4: Use a slotted spoon to carefully transfer the tofu to a bowl. Set aside.

Step 5: Heat the oil in a wok over high heat. Add the pork and break it up as it cooks, until no pink remains. Lower the heat to medium and cook for another 2 minutes, until the pork has golden bits. Add the light soy sauce and stir for 5 seconds. Transfer the pork to a bowl and set aside.

Step 6: Reduce the heat to low and add the remaining oil to the wok. Cook the garlic and ginger for 90 seconds. Add the preserved black beans and broad bean paste and cook for 3 minutes, stirring constantly. Add the chilli powder and paprika and cook for 30 seconds.

Tip: Keep the heat low so the garlic and ginger do not burn.

Step 7: Add the beef stock and light soy sauce. Raise the heat to medium-high. Once the liquid starts bubbling, gently add the tofu, discarding any excess water in its bowl. Simmer gently for 10 minutes, lowering the heat as needed. Every so often, gently scrape across the base of the wok with a rubber spatula so the sauce does not catch; avoid stirring, which can break the tofu. Leave plenty of liquid in the finished dish.

Step 8: Mix the water and cornflour together to make a slurry.

Step 9: Add the sugar, pork and 1/2 teaspoon of the Sichuan pepper powder. Stir gently with the rubber spatula. Pour the cornflour slurry over the surface of the sauce rather than in one spot, then stir gently again.

Step 10: Stir in most of the green onion, reserving a little for garnish, and the sesame oil. Pour the tofu and sauce into a serving bowl. Sprinkle with the remaining Sichuan pepper and garnish with green onion. Serve over rice.