About the Recipe
This spicy delight will be best served with a glass of pineapple juice to help ease the heat!

Ingredients
4 tbsp Vegetable Oil
1 ½ tbsp Sichuan Peppercorns, ground coarsely
3 tbsp Ginger, finely minced
3 tbsp Garlic, finely minced
1 tbsp Fermented Black Beans
1-2 Thai Birdseye Chillis, thinly sliced
150g Shiitake Mushrooms, finely chopped
1 tbsp Chilli Oil
180ml Vegetable Stock
2 tsp Cornstarch
500g Silken Tofu, 1 inch cubes
¼ tsp Sesame Oil
¼ tsp Sugar
1-2 Spring Onions, finely chopped
Preparation
Step One
In a pan, on medium low heat, add the oil and ground Sichuan peppercorns. Cook for 30 seconds then add the ginger, garlic, black beans and chillis. Cook for 1-2 minutes.
Step Two
Turn the heat up to medium and add the mushrooms, cook until the mushrooms are cooked down and slightly caramelised, about 5 minutes.
Step Three
Add the chilli oil, stock and stir. Bring the mixture to a simmer and bubble for 1 minute.
Step Four
Stir in the cornstarch mixed with 1 tbsp water in a slurry and allow the sauce to thicken. Add the tofu to the wok and gently stir the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes then add the sesame oil, sugar and spring onions. Stir and then serve over rice.