Chinese ingredients and a deft wok technique rule in this banquet-style sharing dish (although sharing may prove difficult).
60g pickled mustard greens (available at Asian grocers, or use other Asian greens)
1 Lebanese cucumber
200g black fungi
300g silken tofu
2 tbsp vegetable oil
2 cloves garlic, chopped
1 tbsp chopped ginger
2 tbsp shaoxing wine
1 tbsp kecap manis (sweet soy sauce)*
1 tbsp Chinese black vinegar
½ cup chicken or vegetable stock (use vegetable for vegan-friendly)
1 tbsp light soy sauce*
½ tbsp grated palm sugar
1 tsp toasted Sichuan pepper, ground
handful coriander leaves and chilli oil, to serve
1. Finely chop the mustard greens. Peel and de-seed cucumber, then cut into 5mm half-moons. Tear fungi into bite-sized pieces.
2. Slide tofu from packet onto a chopping board, trying to keep it in one piece. Slice in half horizontally, then cut into 1.5cm squares.
3. Place a wok on a high heat. When hot, add oil then garlic, ginger and mustard greens. Stir-fry for a minute until fragrant, then add fungi and fry for another minute. Add shaoxing, kecap manis, black vinegar, stock, soy, palm sugar and half the Sichuan pepper. Combine well and bring to a boil.
4. Reduce heat to low and check seasoning, ensuring a balance of salty, sweet and sour. Add the cucumber and stir through.
5. Using a knife or a spatula, carefully lift the tofu, trying not to crumble it, and gently slide into the centre of the sauce in the wok. Place a lid on top and allow to gently steam in the sauce for about five minutes.
6. Using a large kitchen spoon, carefully move tofu from the wok into a deep, share-style serving dish, trying to not break the tofu pieces. Sprinkle with remaining Sichuan pepper, scatter with coriander and drizzle with chilli oil.
Serve at the table as a share dish (try with Neil Perry's tea eggs).
*Check sauces are gluten free if required