Pock-Marked Old Woman's Tofu

Method

Toast the Sichuan peppercorns in a dry wok over moderate heat for two minutes until fragrant, then grind coarsely and set aside. Slice dried chillies lengthwise and remove seeds for less heat if preferred, or leave whole for authentic intensity. Heat groundnut oil in a wok over high heat, add minced pork and stir-fry until coloured, breaking it into small pieces. Add garlic, ginger and broad bean paste, stir-frying for one minute until fragrant. Pour in chicken stock and bring to a simmer, then gently add tofu cut into 2cm cubes, along with soy sauce and ground Sichuan pepper. Simmer for five minutes until the tofu has absorbed the flavours. Mix cornstarch with water to create a slurry, stir into the wok to thicken the sauce slightly. Finish with dried chillies and sliced spring onions, stirring through gently.