1 red chilli, seeds removed, finely chopped
1 tbsp chilli bean paste
1 small handful fresh coriander, leaves and stems roughly chopped
2 garlic cloves, finely chopped
2.5cm/1in piece fresh root ginger, peeled and grated
1 spring onion, finely chopped
150g/5陆oz fresh sweetcorn kernels
1 tbsp fermented salted black beans, rinsed and crushed
cooked jasmine rice
2 pinches ground toasted Sichuan peppercorns
1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets)
1 tbsp cornflour, blended with 2 tbsp cold water
2 tbsp peanut oil
1 tbsp black rice vinegar or balsamic
1 tbsp black sesame seeds
1 tbsp tamari or low sodium light soy sauce
200ml/7fl oz hot vegetable stock (made using 陆 a stock cube or stock pot)
250g/9oz firm tofu, drained, sliced into 2.5cm/1in cubes
1 tbsp Shaoxing rice wine or dry sherry