Aus Every Grain of Rice

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350g firm tofu (pressed or smoked)

2 garlic cloves

An equivalent amount of ginger

5-10 dried chillies, to taste

¼ red onion

⅓ red pepper

⅛ green pepper

⅓ celery stick, de-stringed

2 spring onions

3 tbsp cooking oil

3 tbsp Laogamma black bean sauce

½ tsp whole Sichuan pepper

¼ tsp caster sugar

Ground white pepper

Light soy sauce

1 tsp sesame oil

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1. Cut the tofu into 5cm strips, each 1-1cm thick. Peel and slice the garlic and ginger. Slit the chillies in half lengthwise and remove the seeds if you prefer less heat. Peel the onion and cut lengthways into strips of a similar thickness to the tofu. Cut the peppers and celery into strips of similar dimensions. Cut the spring onions into 5cm lengths, keeping the green and white parts separate.

2. Heat the oil in a seasoned wok over a medium flame. Add the black bean sauce, chillies and Sichuan pepper and stir-fry until wonderfully fragrant. Then add the ginger and garlic and sizzle for a few moments more. Tip in the onion, peppers, celery and spring onion whites. Increase the heat to high and stir-fry until hot and fragrant.

3. Season with the sugar, a good pinch of pepper and light soy sauce to taste. Add the tofu and continue to stir-fry until it is hot and everything smells delicious. Adding the spring onion greens towards the end of the cooking time. Remove from the heat, stir in the sesame oil and serve.