Mapo tofu

This dish calls for a Chinese fermented broad bean paste known as doubanjiang, which can usually be found in larger supermarkets or local Asian shops. If you have no luck, simply substitute with 1 more tablespoon of miso and 1 teaspoon of Sriracha sauce – the flavour will be slightly different, but still wickedly tasty. I like to use firm tofu here, as it holds up well to stir-frying, but if you are gentle, silken tofu also works well and is much more traditional.