1 red chilli, deseeded and finely chopped
2 tbsp chopped fresh coriander
1 cucumber
1 small bunch fresh coriander, leaves picked and stems chopped
2 garlic cloves, crushed
2 garlic cloves, finely chopped
1 tsp finely chopped fresh ginger
2.5cm/1in fresh root ginger, peeled and grated
salt and freshly ground pepper
1 spring onion, trimmed and finely sliced
cooked jasmine rice
2 pinches ground toasted Sichuan peppercorns
1–2 tsp caster sugar
2 tbsp crispy chilli oil
drizzle chilli oil (optional)
1 tbsp cornflour, blended with 2 tbsp cold water
1–2 tbsp groundnut oil
1 tbsp rice vinegar
1 tbsp Shaoxing rice wine or dry sherry
pinch salt
2 tsp sesame oil
1 tbsp soy sauce
1 tbsp low-sodium light soy sauce
200ml/7fl oz cold vegetable stock
1 tbsp Chinese black vinegar
400g/14oz fresh firm tofu, drained and sliced into 1.5cm/½in cubes