Ma Po Tofu

1. Add a small pinch of salt and the sesame oil to the minced beef, mix well, and set aside.
2. Stir 1 tablespoon cornstarch into 2½ tablespoons water in a small bowl to make a slurry.
3. Cut the tofu into 2cm cubes. Bring a large pan of water to the boil with a pinch of salt, slide in the tofu, cook for 1 minute, then drain.
4. Heat about 2 tablespoons oil in a wok and fry the minced beef until crispy, then lift it out, leaving the oil behind.
5. Fry the doubanjiang for 1 minute over low heat, then add the garlic, scallion whites, ginger and fermented black beans and cook for 30 seconds until fragrant, then stir in the pepper flakes.
6. Add water to the seasonings and bring to the boil over high heat. Gently slide in the tofu cubes, add the soy sauce and beef, then lower the heat and simmer for 6 to 8 minutes, stirring in the chopped garlic greens.
7. Stir the cornstarch slurry and pour in half, wait around 30 seconds, then add the rest. Taste and add a pinch of salt if it needs it, or a little sugar to soften the spice, taking care as the broth is very hot.
8. When the sauce coats the tofu, transfer it out, sprinkle with Sichuan peppercorn powder and chopped garlic greens, and serve straight away with steamed rice.

Tips from the ZestyPlate Kitchen

• Give the tofu a quick blanch to firm it slightly so it survives a stir in the sauce.
• Cook the doubanjiang gently to draw out its red colour and flavour without catching it.
• Add the cornstarch slurry in two goes for a glossy sauce that clings to every cube.
• Dust ground Sichuan peppercorn over the top at the end for that tingling, numbing kick.