DIRECTIONS

To make the Black Bean and Chilli Sauce, remove seeds and membranes from pepper, cut into fine slices and set aside. Add oil to a hot wok, add onion, ginger, garlic and black beans and stir-fry over high heat for 1 minute, stirring constantly to ensure black beans do not burn. Add wine or sherry and stir-fry for 20 seconds then add soy sauce, oyster sauce, sugar, vinegar and sesame oil and stir-fry for 30 seconds. Toss in chilli and reserved pepper and stir-fry for 30 seconds. Lastly pour in water and simmer for a further 30 seconds.

Gently remove tofu from packet and invert onto a plate. Carefully slice into 6 cubes by cutting tofu lengthways in half, then widthways into thirds, draining off any excess liquid.

Heat oil in a hot wok until surface seems to shimmer slightly. Lightly coat tofu pieces in flour, and using a spatula carefully lower into hot oil – it is important not to coat the tofu in advance of heating the oil, or it will become very moist and sticky. Deep-fry tofu for about 4 minutes or until lightly browned and crispy. Remove with a slotted spoon and drain well on kitchen paper.

Arrange tofu in a shallow bowl and spoon over Black Bean and Chilli Sauce. Sprinkle with Sichuan Pepper and Salt and serve immediately.

Sichuan pepper and salt

Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat. Allow to cool, then grind to a powder in mortar and pestle or spice grinder (makes four tablespoons; store in an airtight container).