500 grams (1 pound) of firm but tender tofu
2¼ teaspoons salt
3 cups of very hot or just boiled water
1½ tablespoons of Sichuan chilli bean paste
Oil for pan frying
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
200mls stock (A quick, simple but savory stock can be made with light soy sauce (tamari) and sesame oil. Season 1 litre of hot water with 2½ teaspoons of tamari and ½ teaspoon sesame oil.)
2 teaspoons caster sugar
1–2 teaspoons of corn flour, mixed with 1 tablespoon of cold water (depending on how thickened you like your sauce)
2 teaspoons Chinkiang vinegar (or malt vinegar or balsamic vinegar)
½ red pepper cut into strips (optional)
4 fresh shitake mushrooms, de-stemmed and cut into thin slices OR 3 dried mushrooms soaked in hot water for half an hour, de-stemmed and sliced (optional)
4 tablespoons of finely sliced spring onion greens.