Prepare your ingredients: mix the cornstarch with the water in a glass and set aside. Prep the garlic, ginger and spring onions. Set aside. Remove the tofu from the carton and slice. Set aside. Grind the Szechuan peppercorns and set aside.

Heat a medium frying pan or wok over a medium high heat. Add the oil and fry the vegan mince for a few minutes until lightly browned. Remove the cooked mince from the pan and set aside. Don't clean out the pan.

If necessary, add a little extra oil and bring to heat. Add the doubanjiang and fry lightly for a minute. Once fragrant, add the spring onion whites, garlic and ginger. Fry lightly and do not allow to burn. Next add the fermented black beans, chilli flakes and Szechuan peppercorns. Fry for another minute or so.

Add the vegetable stock and reduce heat to medium. Bring to a simmmer.

Once simmering, carefully add the tofu and the vegan mince, making sure you don't break it up too much. Leave to simmer for 8-10 minutes, stirring occasionally and gently.

Test the tofu for flavour, then add the cornstarch slurry. Stir gently until the sauce has thickened. Add the spring onion greens. The mapo tofu is ready to serve with some steamed jasmine rice.