Ingredients

The following ingredients have 4 Servings
  • Big pinch salt
  • Two (21-to 25-oz) packages firm or extra-firm silken tofu
  • 2 tablespoons Sichuan (Szechuan) peppercorns* (see NOTE above)
  • 4 dried red Chinese chile peppers
  • 1/4 cup mild vegetable oil
  • 1 bird’s eye or Thai chile (or more, to taste) (thinly sliced and, if desired, seeded)
  • 2 anchovy fillets (optional)
  • 4 garlic cloves (thinly sliced)
  • 1/2 ounce piece of ginger root (peeled and finely grated (juices reserved))
  • 10 1/2 ounces ground pork
  • 1 tablespoon preserved black beans
  • 3 ounces doubanjiang or chili bean sauce (about 4 tablespoons)
  • 1 1/2 tablespoons caster (superfine) sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
  • 2 cups canned chicken broth or homemade chicken stock
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons cornstarch mixed to a paste with a little water
  • Four portions fresh or dried thick ramen noodles
  • Small handful cilantro leaves (roughly torn)
  • Sesame seeds (toasted until deep golden brown)
  • Plenty of sansho (sometimes spelled sansyo) pepper*

Instruction

  • In a large pot over medium-high heat, bring 3 quarts (2.8 l) water and the salt to a boil and reduce the heat to a low simmer. Cut the tofu into 1-inch (24-m) chunks, slip them in the water, and gently simmer for 10 minutes. Line a plate with paper towels and, using a slotted spoon, transfer the tofu to the paper towels to drain.
  • Meanwhile, in a large skillet or wok over low heat, toast the peppercorns and dried red Chinese chiles, shaking the skillet or wok occasionally, until fragrant and beginning to color, 3 to 7 minutes. Transfer to a plate and let cool.
  • Transfer the cooled peppercorns and chiles to a spice grinder and process to a coarse powder.
  • In the same skillet or wok over high heat, add the oil and the chile pepper along with the anchovies, if using. Cook for a minute or two and then add the garlic, ginger, and pork and fry until the pork is browned, about 4 minutes.
  • Stir in the black beans, doubanjiang, sugar, and ground pepper and chiles. Cook for a few minutes, stirring often, to let the flavors meld.
  • Add the chicken stock and sesame oil and bring to a boil. Stir in about 3/4 of the cornstarch-water mixture and let the sauce boil, stirring continuously, until it thickens, which should take just a few minutes. You want the sauce to resemble a glossy gravy that will cling to the noodles. If you think it needs to be a little thicker, simply add a little more of the remaining cornstarch slurry.
  • Taste the sauce and, if desired, adjust with more Worcestershire and/or soy sauces. Carefully stir the tofu into the sauce, using a gentle pushing motion with the back of your spatula and shaking the pan to coat the tofu without it crumbling into pieces.
  • Set a large pot of water over high heat, bring to a boil, and cook the noodles until al dente. Drain well and divvy the noodles among 4 bowls. Top with the hot tofu mixture and garnish with the cilantro, sesame seeds, and sansho.