Blanch the tofu: Gently simmer 500 grams Silken or soft tofu, cut into 2cm cubes in lightly salted water for 2 minutes, then drain carefully — this firms it up slightly and removes any raw-bean flavour so it holds together in the sauce.

Fry the mushroom mince: Heat 3 tablespoons Neutral oil in a wok over high heat. Add 150 grams Dried shiitake mushrooms, rehydrated and finely chopped (or fresh mushrooms, finely chopped) and stir-fry for 3-4 minutes until browned and any liquid has evaporated — you want it dry and a bit crisp at the edges, mimicking browned mince.

Build the aromatic base: Push the mushrooms to one side, add 2.5 tablespoons Doubanjiang (spicy fermented broad bean paste) to the cleared oil and fry for 30-60 seconds until the oil turns red and fragrant. Stir in 4 Garlic, minced, 1 tablespoons Ginger, minced, 1 tablespoons Fermented black beans, rinsed and roughly chopped, and 1 teaspoons Chilli flakes or Sichuan chilli powder (optional, for extra heat), then combine everything in the wok.

Simmer: Pour in 300 milliliters Vegetable or mushroom stock, then stir in 1 tablespoons Light soy sauce and 1 teaspoons Sugar. Bring to a simmer and cook for 3 minutes to let the flavours meld.

Add tofu and thicken: Gently slide in the blanched 500 grams Silken or soft tofu, cut into 2cm cubes, folding rather than stirring to keep the cubes intact. Simmer 2 minutes, then stir in the 2 tablespoons Cornflour, mixed with 3 tbsp water slurry in stages until the sauce coats the back of a spoon.

Finish and serve: Turn off the heat, sprinkle over 1.5 teaspoons Sichuan peppercorns, toasted and ground and 3 Spring onions, sliced. Serve immediately over steamed rice — the numbing tingle fades fast, so this dish doesn't wait.