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To make the smashed cucumbers, begin by smashing the cucumber into large chunks with a rolling pin. Once crushed, scrape out the seeds and chop the larger pieces into irregular chunks. Put in a colander over a bowl with the salt for 30 minutes and allow to strain.
Mix the remaining ingredients together, taste and adjust if needed. Toss the dressing with the cucumber when it is ready.
To make the mapo tofu, heat a wok over a high heat until smoking. Add the groundnut oil and give it a swirl. Add the garlic, ginger, and chilli. Cook, stirring, for a few seconds, before adding the chilli bean paste and black bean paste, followed by the tofu. Cook, tossing, for 10 seconds.
Add the Shaoxing rice wine, soy sauce, vinegar and stock, and bring to a simmer. Once simmering, stir in the Sichuan preserved vegetables and blended cornflour. Cook for a few minutes until the sauce is thickened. Season to taste with salt and freshly ground pepper.
Serve the mapo tofu with the smashed cucumber and jasmine rice. Garnish the tofu with the ground toasted Sichuan peppercorns, spring onion and coriander stems and leaves. Drizzle with extra chilli oil if needed.