Mapo tofu (Mapo doufu)

1. Cut the tofu into 2 cm cubes and simmer in lightly salted water for 2 minutes – this firms it up so it won't break – then drain carefully.

2. Toast the Sichuan pepper in a dry pan until fragrant, then grind it finely in a mortar; finely chop the garlic and ginger and thinly slice the spring onions.

3. Heat the oil in the wok and fry the minced beef until crumbly and slightly crisp.

4. Add the doubanjiang and black bean sauce and fry for half a minute until the oil turns red, then add the garlic and ginger.

5. Pour in 200 ml of the water, add the soy sauce and the tofu, and simmer for 4-5 minutes, shaking the wok (not stirring!); mix the cornflour with the remaining water and stir it in in two goes to thicken.

6. Pour onto a plate, sprinkle with the ground Sichuan pepper and the spring onions, and serve with plenty of rice.

Tip: Good mapo tofu is both "ma" (numbing) and "la" (spicy) – the numbing comes from freshly ground Sichuan pepper, so sprinkle it on at the end. Nudge the tofu with the back of a spoon rather than stirring, or it will fall apart.