Mapo Tofu with Shredded Beef

Serves 4

1 tbsp Sichuan peppercorns

2 tbsp sesame oil

2 cloves garlic, sliced

2 tbsp finely grated ginger

250g shiitake mushrooms, halved

1 tbsp Shaoxing wine

2 tbsp chilli bean paste (or fermented black

beans)

2 cups braising liquid from red braised beef ribs 4 red braised beef short ribs

250g silken tofu, chopped

1 tsp cornflour

1 tbsp black vinegar

1 bunch flowering garlic chives (or regular

chives), to serve

Dry fry the peppercorns in a wok over a low heat for 1-2 minutes until they are light brown and aromatic. Crush lightly in a mortar and pestle.

Return the wok to high heat, add the oil, garlic, ginger and mushrooms; stir-fry for 4 minutes, until golden. Add the Shaoxing, chilli bean paste and peppercorns; cook for 2 minutes.

Add the braising liquid and 1 cup water, and bring to a simmer. Reduce heat to low, add the beef ribs and simmer for 20 minutes, turning occasionally until the beef is heated through. Gently slide the tofu into the wok and toss the tofu into the sauce without breaking it up too much.

Combine the cornflour with black vinegar and 1 tablespoon water and mix into the sauce. Cook for a further minute until thickened. Divide between bowls, serve with chives.