Mapo tofu

Toast half the peppercorns on low heat for 2 minutes, then grind finely.

Fry the other half with 2 tbsp vegetable oil on low heat for 4 minutes or until fragrant; strain to get peppercorn oil.

Cut soft tofu to the size wanted. Add to salted water and bring to a boil to firm it so it breaks less; lift out carefully, drain and set aside.

Heat the wok, add the peppercorn oil and ground pork and cook 1 minute.

Turn the heat to low, add minced garlic and ginger and stir until fragrant.

Add the fermented soy beans and dou ban jiang and fry 30 seconds on low heat, since both burn easily.

Add white pepper, chilli powder and white sugar and combine.

Pour in water just to cover the tofu, stir, add the tofu. Bring to a boil on high, then cover on low and cook 5 minutes.

Mix cornstarch with water for a slurry. Add the ground peppercorn and mix gently with the back of a spatula so the tofu does not break.

Pour in half the slurry and mix; once the sauce starts to thicken add the other half, so it thickens evenly.

Garnish with scallion and coriander; serve with rice.