TUNA MAPO TOFU (Serves 6)

INGREDIENTS: 1tbsp Sichuan peppercorns; 190g fresh ginger, peeled; 190g garlic cloves, peeled; 10 French shallots, peeled; 375g doubanjiang; 300ml grapeseed oil; 80ml shaoxing rice wine; 50g caster (superfine) sugar; 125ml tamari; 1tbsp sesame oil; 1.8kg minced/ ground tuna; 200g silken tofu, cut into small cubes; 1 bunch spring onions, finely sliced; 40g toasted sesame seeds; 1 dried red chilli, finely sliced; Steamed shortgrain rice to serve

METHOD:

1. 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.

2. Place the ginger, garlic, shallots, doubanjiang and 150ml of the grapeseed oil in a food processor and blitz to a smooth paste.

3. Heat 100ml of the remaining grapeseed oil in a large heavy-based saucepan over a high heat. Add the paste and fry, stirring occasionally, for eight to 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.

4. Wipe out the pan, add the sesame oil and 2½ tablespoons of grapeseed oil and heat over a high heat. Working in two batches, add the tuna mince to the pan and fry for two minutes, then stir through the fried paste mixture to combine.

5. To assemble the mapo tofu, return the tuna mixture to the saucepan and warm through. Add the tofu, cover with a lid and heat for 3 minutes, then spoon into serving bowls. Top with spring onion, sesame seeds, chilli (if you like), and the remaining ground Sichuan pepper-corns. Serve with rice.