Sichuan khao soi tofu with shiitake mushroom grabong

Method

1. For the Khao Soi soup gravy:
2. Working with each spice separately, toast Sichuan peppercorns, cumin and coriander in a dry frypan over medium heat until fragrant (1-2 minutes). Transfer each to a spice grinder or pestle and mortar and grind to a fine powder. Divide spices – placing aside quantities for the Sichuan dry spice mix.
3. Bring one litre of water and 1 tsp salt to the boil. Add tofu block and simmer for 10 minutes. Remove and allow to drain for at least 10 minutes. Then cut into cubes or strips.
4. Scoop 3-4 tbsp of cream from top of coconut milk into a large, heavy based pot placed over medium heat. Add red curry paste, ginger, chilli and dry spices and cook for a couple of minutes until fragrant.
5. Add the tofu and gently fry for a couple of minutes. Avoid stirring so as not to break up tofu. Add the remaining coconut milk and lime leaves. Stir to combine. Reduce heat and simmer for 10 minutes.
6. Add up to two cups of stock to thin curry gravy to desired consistency. Season with fish sauce, soy sauce and brown sugar to taste. Bring back to a gentle simmer and cook for 15 minutes. Make the curry broth one day ahead to allow flavours to develop.
7. For the Shiitake mushroom grabong:
8. Combine remaining dry spices with paprika and mix to combine.
9. Slice mushrooms into 5mm thick strips.
10. In a large bowl, place shredded coconut and water, coconut milk, salt, sugar and rice flour. Stir until fully combined.
11. Line a tray with paper towels. Pour oil into a medium saucepan until it is at least 50mm deep. Heat over medium heat until 180C.
12. Working with 4-5 slices at a time, dip each mushroom slice in the batter, lifting to let excess drip for 1-2 seconds. Gently lower the mushroom slice into the oil so that it floats. Repeat with the next slice until all slices are frying.
13. Fry for around 3 minutes, flipping halfway, until the mushrooms are crispy and deep golden all over. Remove to paper towel and allow to drain. Sprinkle generously with fine salt and Sichuan dry spice.
14. Working in batches, repeat with the remaining mushrooms. Mushrooms can be transferred to a lined baking tray and placed in a 160C oven to keep warm.
15. To assemble:
16. Cook fresh egg noodles according to packet instructions. Divide into pre-warmed bowls. Top with warmed gravy and tofu. Garnish with plenty of mushroom grabong and serve extra on the side (including extra spice mix).
17. Serve noodle bowls alongside plenty of garnishes, allowing individuals to tailor their bowl according to taste:- Nam prik pao or Chilli lime sambal (for heat)- Fresh lime wedges (for zing)- Chopped spring onion or red onion (for freshness)- Chopped pickled mustard greens or kimchi (to cut through the richness).