Mapo Tofu Salad

Mapo tofu is a treasured dish in my family repertoire—I shared my mum’s vegan version in To Asia, With Love—and it is a dish that I have continued to tinker with over the years. This salad is inspired by the flavors of mapo tofu, but the textures are quite different. The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning. Doubanjiang (or black bean sauce) and Sichuan peppercorns deliver big, tingly flavors—if you find the sauce too intense, add a bit more water to even out the flavors.