375g13 oz doubanjiang (fermented broad bean paste)
300ml10 fl oz grapeseed oil
80ml2 1⁄2 fl oz/1/3 cup shaoxing rice wine 50 g (13/4 oz) caster (superfine) sugar
125ml4 fl oz/1⁄2 cup tamari 1 tablespoon sesame oil 1.8 kg (4 lb) minced (ground) yellowfin tuna
200g7 oz silken tofu, cut into small cubes 1 bunch spring onions (scallions), finely sliced 40 g (11⁄2 oz/1⁄4 cup) toasted sesame seeds 1 dried red chilli, finely sliced (optional) steamed short-grain rice, to serve
Instructions
Toast the sichuan peppercorns in a dry frying pan until fragrant, then use a mortar and pestle to grind to a rough powder. Set aside.
Place the ginger, garlic, shallots, doubanjiang and 150 ml (5 fl oz) of the grapeseed oil in a food processor and blitz to a smooth paste.
Heat 100 ml (3 1⁄2 fl oz) of the remaining grapeseed oil in a large heavy-based saucepan over a high heat. Add the paste and fry, stirring occasionally, for 8–10 minutes until dried and fragrant, then reduce the heat and simmer for a further 15 minutes, until the rawness from the vegetables has been completely cooked out. Stir in the shaoxing wine, sugar, tamari and one-third of the ground sichuan peppercorns, then spoon the mixture into a large bowl.
Wipe out the pan, add the sesame oil and remaining 2 1⁄2 tablespoons of grapeseed oil and heat over a high heat. Working in two batches, add the tuna mince to the pan and fry for 2 minutes, or until the mince is coloured and has separated into individual strands, then stir through the fried paste mixture to combine.
To assemble the mapo tofu, return the tuna mixture to the saucepan and warm through over a low heat. Add the tofu, cover with a lid and heat for 3 minutes, then spoon into serving bowls. Top with the spring onion, sesame seeds, chilli, if using, and the remaining ground sichuan peppercorns.