Serves 2

Preparation time: 20 mins

Cooking time: 20 mins

1 cake (10 oz/300 g) soft tofu, cubed

2 tablespoons oil

2 teaspoons minced garlic

1 small chili pepper, deseeded and thinly sliced

1 tablespoon hot bean paste (see note)

2 tablespoons pickled mustard cabbage (gai choy), chopped (optional)

1 teaspoon wine

1/4 cup (60 ml) chicken or vegetable stock

1 tablespoon soy sauce

1 teaspoon sugar

1/4 teaspoon ground black pepper

1/2 cup (80 g) diced bell pepper

2 teaspoons cornstarch mixed with 2 tablespoons water

1 teaspoon sesame oil

1 green onion (scallion), thinly sliced, to garnish

1 Bring a small saucepan of water to a boil. Blanch the diced tofu for about 4 minutes. Rinse and drain.

2 Heat the oil in a wok and stir-fry the garlic and chili for about 1 minute. Add the broad bean paste and stir-fry until aromatic, about 1 more minute, then stir in the pickled mustard cabbage.

3 Pour in the wine, then add the chicken or vegetable stock, soy sauce, sugar and pepper, then mix to combine. Add the tofu and bell pepper, stirring carefully, then simmer over low heat for 2 minutes.

4 Add the cornstarch mixture and stir gently until the sauce thickens. Sprinkle with the sesame oil and serve hot, garnished with the chopped green onions.

Hot bean paste (do ban jian or toban djan), or chili bean sauce, is a Sichuan-style chili sauce made from chilies and fermented black beans. It is used to add heat to cooked dishes or as a dipping sauce.