Ingredients

· 400 g firm tofu block

· 2 tablespoons rapeseed oil

· 3-4 garlic cloves

· 1 piece grated ginger

· 3-4 red chillies, chopped

· 150 g sliced shitake mushrooms

· 1 teaspoon toasted Sichuan pepper

· 1 tablespoon chilli bean paste

· 2 tablespoons dark soy sauce

· 2 tablespoons Shaoxing rice vinegar

For the Sauce

· 250 ml mushroom stock

· 2 tablespoons black rice vinegar

· 2 tablespoons tamari

· 1 tablespoon cornflour

Method

Drain the tofu and press gently with kitchen paper to remove any excess moisture. Slice into small sized chunks. Mix all of the sauce ingredients together in a jug. Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice vinegar. Pour in the sauce ingredients, stir everything to combine, and bring to bubble, cooking for one minute. Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.