Ingredients

150 g shiitake mushrooms, sliced
250 g pak choi, shredded
40 unsalted peanuts, finely chopped
20 ml soy sauce
20 ml Chinkiang (Chinese Black Rice) vinegar
½ tsp Chinese five spice powder
1 tbsp groundnut or sunflower oil
2 tbsp toasted sesame oil
350 g udon noodles

for the ground tofu

1 block firm tofu, drained
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp chilli oil

for the sauce

20 Szechuan peppercorns
1 clove garlic, finely chopped
30 g sesame paste or tahini
30 ml soy sauce
10 ml maple syrup
20 ml chilli oil

to serve
1 spring onion, white and green parts, thinly sliced
1 tbsp fresh coriander, chopped

Method

1. Wrap the block of drained tofu in kitchen roll, then place between two chopping boards and place something weighty on top, such as a cookbook, to help squeeze out the excess moisture. Leave for 20 minutes, then unwrap the tofu from the kitchen paper. Break the tofu block into small pieces and put in a bowl. Use a forth to break down the pieces further, until the tofu looks a like pale mince. Place a wok over a high heat and add the sesame oil. Once the oil starts to shimmer, add the ground tofu and stir-fry continually to ensure even cooking. After five minutes or so, the ground tofu should have started to take on a golden colour and to crisp around the edges. Stir in the the chili oil, followed by the soy sauce. Stir-fry for a further two minutes, then remove the wok from the heat and scrape the minced tofu into a bowl. Set to one side.

2. Now make the sauce. Clean the wok and place over a medium heat. Add the Szechuan peppercorns, toast for a minute, then remove from the heat and tip into a pestle and mortar and crush to a powder. Place the ground Szechuan pepper with the garlic, tahini, soy sauce, maple syrup, chilli oil in a food processor and blend into a smooth paste. Set to one side. Clean the wok again.

2. Cook the noodles according to the instructions. When they are cooked, use 2-3 tablespoon of the cooking liquid to whisk into the sauce to make it thinner, the drain the noodles, place in a large bowl and stir in the thinned sauce.

3. While the noodles are cooking, place the cleaned wok over a high heat and add the groundnut and toasted sesame oils. As soon the the oil begins to shimmer, add the shiitake. Stir-fry for 3 minutes, then add the pak choi and continue to stir-fry for a further 3 minutes. Stir in the ground tofu, the peanuts and five spice powder. After a minute pour in the soy sauce and Chinkiang vinegar. Continue to stir-fry for another 1-2 minutes or until the liquid has evaporated.

4. To serve, divide the noodles and sauce between bowls. Place some of the tofu, shiitake and pak choi mixture on top, then scatter with the chopped spring onion and coriander.

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