Sichuan Mapo Tofu

Heat the oil in a wok over medium-high heat, add the doubanjiang and fry for 1 minute until the oil turns red and fragrant.

Add the garlic and ginger and stir-fry for 1 minute, then pour in the stock and soy sauce and bring to a simmer.

Gently add the tofu cubes and simmer for 5 minutes, carefully moving them occasionally so they do not break.

Stir in the cornflour slurry and cook for 2 minutes until the sauce thickens and coats the tofu.

Drizzle with sesame oil, scatter with spring onions and Sichuan peppercorns, and serve over steamed rice.