Make Tim Anderson’s mapo ramen Sichuan-spiced tofu noodles

Ingredients

• 600-700g firm or extra firm silken tofu
• Water
• Big pinch of salt
• 2 tbsp Sichuan pepper
• 4 dried red Chinese chillies
• 4 tbsp vegetable oil
• 2 anchovy fillets (optional)
• 1 bird's eye chilli (or more, to taste), finely sliced
• 4 garlic cloves, finely sliced
• 15g piece of ginger root, peeled and finely shredded
• 300g minced pork
• 1 tbsp preserved black beans
• 80g doubanjiang (chilli bean sauce)
• 1½ tablespoons caster sugar
• 500ml chicken stock
• 1 tbsp sesame oil
• 1½ tbsp cornflour, mixed to a paste with a little water
• Worcestershire sauce and/or soy sauce, to taste
• 4 portions thick ramen noodles
• Small handful of coriander, roughly torn
• Sesame seeds, toasted until deep golden brown
• Plenty of sansho pepper