Tuna mapo tofu | Jamie Oliver recipes

Ingredients

• 1 tablespoon Sichuan peppercorns
• 190 g (6½ oz) fresh ginger, peeled
• 190 g (6½ oz) garlic cloves, peeled
• 10 French shallots, peeled
• 375 g (13 oz) doubanjiang (fermented broad bean paste)
• 300 ml (10 fl oz) grapeseed oil
• 80 ml (2½ fl oz/1/3 cup) shaoxing rice wine
• 50 g (13/4 oz) caster (superfine) sugar
• 125 ml (4 fl oz/½ cup) tamari
• 1 tablespoon sesame oil
• 1.8 kg (4 lb) minced (ground) yellowfin tuna, from sustainable sources
• 200 g (7 oz) silken tofu, cut into small cubes
• 1 bunch of spring onions (scallions), finely sliced
• 40 g (1½ oz/¼ cup) toasted sesame seeds
• 1 dried red chilli, finely sliced (optional)
• steamed short-grain rice, to serve