• 200 g (10½ oz) silken tofu
• 1 tbsp sesame oil
• 500 g (1 lb 2 oz) minced pork or beef
• 4 spring onions (scallions)
• 2 garlic cloves, finely chopped
• 1 tbsp grated ginger
• 1 tbsp Sichuan peppercorns

Chilli Sauce

• 1½ tbsp cornflour
• 3 tbsp light soy sauce
• 4 tbsp Shaoxing rice wine
• 250 ml 9 fl oz) stock
• 3 tbsp toban jiang (hot chilli bean paste)
• 2 tbsp roasted chilli flakes in oil, drained, plus extra

• steamed rice, to serve

Drain the tofu and place in thick paper towels to remove the excess water. Slice into 3 cm (1¼ inch) cubes and set aside.

In a large wok, heat half the oil. Brown the meat until crisp on the edges, about 5 minutes. Drain any excess oil. Scrape the meat out of the pan and add the remaining oil. Chop the white spring onions and pan-fry with the garlic and ginger until golden, about 2 minutes. Add the meat back in and stir together.

To make the chilli sauce, mix the cornflour with 2 tablespoons water, then mix all the sauce ingredients together and set aside.

In a small frying pan, toast the Sichuan peppercorns for 30 seconds and then grind in a mortar and pestle or spice grinder. Pour the sauce over the meat and let simmer for 10 minutes. Just before eating, add the tofu pieces and let simmer for another 2 minutes. Sprinkle with the chopped green spring onions and Sichuan peppercorns.

Serve the mapo dofu over steamed rice with an extra dollop of roasted chilli flakes.