Tofu Mapo (Veg + Spicy)

Method

1. 1Slip tofu cubes into salted hot water; rest 5 minutes — sets the shape so they don't break.
2. 2Heat sesame oil, fry shiitake till they release water and dry off — 6 minutes.
3. 3Add garlic, ginger and doubanjiang; stir-fry 90 seconds till the oil turns red.
4. 4Pour in stock with soy sauce and sugar; bring to a gently bubble.
5. 5Drain tofu, slip cubes into the sauce, stir gently; cook 5 minutes.
6. 6Stir cornflour paste in to thicken, sprinkle Sichuan pepper and spring onion; finish with chilli oil.