Vegetarian Mapo Tofu

Cut tofu into cubes (about 2cm). Boil some water, salt lightly, then leave the tofu to steep whilst you prepare the remaining ingredients.

Heat your wok and pour in cooking oil. Reduce heat to medium, add Sichuan chilli bean paste and stir-fry—the doubanjiang should turn a deep red and smell tasty.

Add black beans and ground chillies (if using) and stir-fry until aromatic. Do the same with the ginger and garlic. When stir-frying, be careful not to overcook the ingredients—they should be just sizzling in order to coax out the flavour.

Remove tofu from the water, drain off any excess water and gently lay in the wok. In order to not break the tofu cubes, push them around gently, allowing them to soak up the sauce. Add the stock or water, white pepper, and salt to taste. Bring to the boil then simmer, allowing the tofu to fully absorb the rich flavours of the sauce. If you’re using leeks, add them to the mixture and gently stir until tender.

Gradually pour in the potato flour and water mixture whilst stirring, allowing the sauce to thicken. If you’re using spring onions, add them in at this point. Garnish with the Sichuan peppers and serve.