Mapo tofu with smashed cucumbers recipe
 Ching's spicy vegetarian mapo tofu is paired with a fragrant and smashed cucumber salad. This is a speedy midweek dinner with a great kick. 1 cucumber pinch salt2 tbsp chopped fresh coriander1 tbsp soy sauce 2 garlic cloves, crushed1 tsp finely chopped fresh ginger2 tsp sesame oil 1 tbsp Chinese black vinegar 1–2 tsp caster sugar 2 tbsp crispy chilli oil 1 cucumber pinch salt 2 tbsp chopped fresh coriander 1 tbsp soy sauce 2 garlic cloves, crushed 1 tsp finely chopped fresh ginger 2 tsp sesame oil 1 tbsp Chinese black vinegar 1–2 tsp caster sugar 2 tbsp crispy chilli oil 1–2 tbsp groundnut oil2 garlic cloves, finely chopped2.5cm/1in fresh root ginger, peeled and grated1 red chilli, deseeded and finely chopped2 tbsp chilli bean paste1 tbsp fermented black bean paste400g/14oz fresh firm tofu, drained and sliced into 1.5cm/½in cubes1 tbsp Shaoxing rice wine or dry sherry1 tbsp low-sodium light soy sauce1 tbsp rice vinegar200ml/7fl oz cold vegetable stock1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped1 tbsp cornflour, blended with 2 tbsp cold watersalt and freshly ground pepper 1–2 tbsp groundnut oil 2 garlic cloves, finely chopped 2.5cm/1in fresh root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 2 tbsp chilli bean paste 1 tbsp fermented black bean paste 400g/14oz fresh firm tofu, drained and sliced into 1.5cm/½in cubes 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp low-sodium light soy sauce 1 tbsp rice vinegar 200ml/7fl oz cold vegetable stock 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped 1 tbsp cornflour, blended with 2 tbsp cold water salt and freshly ground pepper cooked jasmine rice2 pinches ground toasted Sichuan peppercorns1 spring onion, trimmed and finely sliced1 small bunch fresh coriander, leaves picked and stems choppeddrizzle chilli oil (optional) cooked jasmine rice 2 pinches ground toasted Sichuan peppercorns 1 spring onion, trimmed and finely sliced 1 small bunch fresh coriander, leaves picked and stems chopped drizzle chilli oil (optional) Method To make the smashed cucumbers, begin by smashing the cucumber into large chunks with a rolling pin. Once crushed, scrape out the seeds and chop the larger pieces into irregular chunks. Put in a colander over a bowl with the salt for 30 minutes and allow to strain.Mix the remaining ingredients together, taste and adjust if needed. Toss the dressing with the cucumber when it is ready.To make the mapo tofu, heat a wok over a high heat until smoking. Add the groundnut oil and give it a swirl. Add the garlic, ginger, and chilli. Cook, stirring, for a few seconds, before adding the chilli bean paste and black bean paste, followed by the tofu. Cook, tossing, for 10 seconds.Add the Shaoxing rice wine, soy sauce, vinegar and stock, and bring to a simmer. Once simmering, stir in the Sichuan preserved vegetables and blended cornflour. Cook for a few minutes until the sauce is thickened. Season to taste with salt and freshly ground pepper.Serve the mapo tofu with the smashed cucumber and jasmine rice. Garnish the tofu with the ground toasted Sichuan peppercorns, spring onion and coriander stems and leaves. Drizzle with extra chilli oil if needed. To make the smashed cucumbers, begin by smashing the cucumber into large chunks with a rolling pin. Once crushed, scrape out the seeds and chop the larger pieces into irregular chunks. Put in a colander over a bowl with the salt for 30 minutes and allow to strain. To make the smashed cucumbers, begin by smashing the cucumber into large chunks with a rolling pin. Once crushed, scrape out the seeds and chop the larger pieces into irregular chunks. Put in a colander over a bowl with the salt for 30 minutes and allow to strain. Mix the remaining ingredients together, taste and adjust if needed. Toss the dressing with the cucumber when it is ready. Mix the remaining ingredients together, taste and adjust if needed. Toss the dressing with the cucumber when it is ready. To make the mapo tofu, heat a wok over a high heat until smoking. Add the groundnut oil and give it a swirl. Add the garlic, ginger, and chilli. Cook, stirring, for a few seconds, before adding the chilli bean paste and black bean paste, followed by the tofu. Cook, tossing, for 10 seconds. To make the mapo tofu, heat a wok over a high heat until smoking. Add the groundnut oil and give it a swirl. Add the garlic, ginger, and chilli. Cook, stirring, for a few seconds, before adding the chilli bean paste and black bean paste, followed by the tofu. Cook, tossing, for 10 seconds. Add the Shaoxing rice wine, soy sauce, vinegar and stock, and bring to a simmer. Once simmering, stir in the Sichuan preserved vegetables and blended cornflour. Cook for a few minutes until the sauce is thickened. Season to taste with salt and freshly ground pepper. Add the Shaoxing rice wine, soy sauce, vinegar and stock, and bring to a simmer. Once simmering, stir in the Sichuan preserved vegetables and blended cornflour. Cook for a few minutes until the sauce is thickened. Season to taste with salt and freshly ground pepper. Serve the mapo tofu with the smashed cucumber and jasmine rice. Garnish the tofu with the ground toasted Sichuan peppercorns, spring onion and coriander stems and leaves. Drizzle with extra chilli oil if needed. Serve the mapo tofu with the smashed cucumber and jasmine rice. Garnish the tofu with the ground toasted Sichuan peppercorns, spring onion and coriander stems and leaves. Drizzle with extra chilli oil if needed.