Black Bean Tofu

Peel and grate the ginger

Crush the garlic with the side of a knife, peel it and grate it finely

Slice the tofu into 1cm strips and chop into 1cm cubes

Boil a kettle for steps 5 and 6

Discard the roots of the spring onions and slice diagonally

Slice the mangetout lengthwise as thin as possible

Transfer both to a sieve and set aside in the sink until step 6

Add the rice, plenty of water (approx. 4x more) and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce to a simmer and cover for 15-20 min or until the rice is tender

Check to prevent over-cooking and once done, drain and set aside until serving

Heat 1/2-1 tbsp of vegetable oil in a pot over medium heat

Once hot, add the ginger, garlic, and chilli (careful, adjust to your preferred hotness), and cook for 1 min, or until fragrant and sizzling, stirring frequently

Remove the pot from the hob while keeping the heat/gas on

Add the black beans, liquid too, to the pot and return to the hob

Add the tofu and fold through, careful not to break the tofu

Pour in 300ml (500ml) of boiled water and the soy sauce

Bring to a boil, then reduce to a simmer and cook uncovered for 8-10 min, or until reduced by 1/2

Meanwhile, pour the remainder of the boiled water over the spring onion and mangetout

Rinse under running cold water until cold to the touch

Transfer them to a bowl and add the rice vinegar

Mix briefly and let sit in the vinegar until serving

Combine 1/2 tsp (1 tsp) of flour with 3 tsp (6 tsp) of water and mix until smooth

When the bean sauce has reduced by 1/2, add 1 tsp of the flour and water mixture to the pot

Mix into the sauce before adding more

Continue until the tofu and bean sauce is glossy