P245

This glorious dish, sometimes known in English as “pock‑marked old woman’s” tofu, is most delicious when made with mature Pixian (Sichuan) chilli‑bean paste, with its deep chestnut colour and ripe savoury flavour. Adjust the final sprinkling of Sichuan pepper according to the tastes of your guests — Sichuan palates often take considerably more pepper than outsiders. Traditionally the tofu is cooked with minced beef (many restaurants use minced pork instead) but you can make a vegetarian version by omitting the meat and increasing the aromatics.

Method:

1. Cut the tofu into 2 cm cubes and leave to steep in lightly salted water while you prepare the other ingredients. Cut the spring onions or green garlic into 2 cm lengths.
2. Heat a seasoned wok over a high flame. Pour in 1 tbsp cooking oil and heat until the sides of the wok begin to smoke.
3. Add the beef and stir‑fry until the clumps of meat begin to break up and the meat is tiny and beginning to brown. Remove from the wok with a slotted spoon and set aside.
4. Rinse and dry the wok if necessary, then re‑season it and return to a medium flame. Pour in 5 tbsp cooking oil and swirl it around; add the chilli bean paste and stir‑fry until the oil is a rich red colour and smells delicious.
5. Add the fermented black beans and the ground Sichuan pepper according to your taste and stir briefly so the aromatics release their fragrance. Add the garlic and ginger and stir for a few seconds until you can smell the aromatics.
6. Pour in the stock (or water) and return to a medium flame. Add the browned meat back to the wok and bring the sauce to a gentle simmer so it reduces slightly and becomes glossy and fragrant.
7. Add the tofu cubes gently, so as not to break them, and simmer for a couple of minutes to allow the tofu to heat through and absorb flavour. If the sauce needs thickening, add a little of the potato‑starch slurry and stir gently as the liquid thickens; repeat until the sauce clings deliciously to the tofu (don’t add more than you need).
8. If you are using spring onions, add them now, nudging them gently into the sauce.
9. Pour everything into a deep serving bowl. Sprinkle with the ground roasted Sichuan pepper and serve immediately.