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1
Cut tofu into cubes (about 2cm).
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2
Boil some water, salt lightly, then leave the tofu to steep whilst you prepare the remaining ingredients.
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3
Heat your wok and pour in cooking oil.
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4
Reduce heat to medium, add Sichuan chilli bean paste and stir-frythe doubanjiang should turn a deep red and smell tasty.
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5
Add black beans and ground chillies (if using) and stir-fry until aromatic.
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6
Do the same with the ginger and garlic.
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7
When stir-frying, be careful not to overcook the ingredientsthey should be just sizzling in order to coax out the flavour.
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8
Remove tofu from the water, drain off any excess water and gently lay in the wok.
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9
In order to not break the tofu cubes, push them around gently, allowing them to soak up the sauce.
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10
Add the stock or water, white pepper, and salt to taste.
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11
Bring to the boil then simmer, allowing the tofu to fully absorb the rich flavours of the sauce.
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12
If youre using leeks, add them to the mixture and gently stir until tender.
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13
Gradually pour in the potato flour and water mixture whilst stirring, allowing the sauce to thicken.
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14
If youre using spring onions, add them in at this point.
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15
Garnish with the Sichuan peppers and serve.
