Sichuan mapo tofu

Cut the tofu block in half, slice into one inch strips and then one inch cubes.

Bring enough water to cover to a simmer, dissolve in half a teaspoon of salt and lower the tofu in.

Simmer three minutes, shut off the heat and leave the tofu in the water until you cook.

Toast the whole Sichuan peppercorns over medium low one or two minutes, until they leave streaks on the wok, then grind them to a powder in a mortar.

Mince the chili bean paste.

Heat the wok piping hot, shut off the heat, add the oil and swirl it for a nonstick surface, then bring it back up over medium high until bubbles form around a pair of chopsticks.

Fry the minced beef about four minutes, past done, until browned and crisped and the oil runs clear again.

Shut off the heat, push the beef aside, add the chili bean paste, then return to medium low and fry about 90 seconds until the oil is stained a vibrant red. Too fast or too hot and the colour never comes.

Add the minced doucher, mix, then the garlic and ginger, then the chili flakes; fry about a minute to a red even paste.

Add the stock, then lift the tofu cubes from the salt water into the wok, raise to medium high and arrange them without breaking.

Hold at a light boil, pushing the tofu gently back and forth so it does not stick, until the liquid has reduced by a third, about seven minutes.

Season with light soy sauce, liaojiu, MSG, white pepper and toasted sesame oil.

Thicken with half the cornstarch slurry, adding the rest only if it is still loose.

Add the green garlic or scallion, mix 30 seconds, top with the ground Sichuan peppercorn and serve.