1. Finely chop the mustard greens. Peel and de-seed cucumber,then cut into 5mm half-moons. Tear fungi into bite-sized pieces.

2. Slide tofu from packet onto a chopping board,trying to keep it in one piece. Slice in half horizontally,then cut into 1.5cm squares.

3. Place a wok on a high heat. When hot,add oil then garlic,ginger and mustard greens. Stir-fry for a minute until fragrant,then add fungi and fry for another minute. Add shaoxing, kecap manis,black vinegar,stock,soy,palm sugar and half the Sichuan pepper. Combine well and bring to a boil.

4. Reduce heat to low and check seasoning,ensuring a balance of salty,sweet and sour. Add the cucumber and stir through.

5. Using a knife or a spatula,carefully lift the tofu,trying not to crumble it,and gently slide into the centre of the sauce in the wok. Place a lid on top and allow to gently steam in the sauce for about five minutes.

6. Using a large kitchen spoon,carefully move tofu from the wok into a deep,share-style serving dish,trying to not break the tofu pieces. Sprinkle with remaining Sichuan pepper,scatter with coriander and drizzle with chilli oil.

Serve at the table as a share dish (try withNeil Perry's tea eggs).

*Check sauces are gluten free if required