- Heat the vegetable oil in a large frying pan or wok over a medium heat. Add the garlic and cook for 1 minute until fragrant.
- Stir in the chilli bean paste and cook for 30 seconds, allowing the flavours to develop. For a milder dish, reduce the amount to 2 tablespoons.
- Add the Merchant Gourmet Simply Cooked Beluga Lentils and rice vinegar, stirring well to combine and scrape up any caramelised bits from the pan.
- Stir in the sugar and black bean chilli oil, then gently fold through the tofu. Add a splash of water or vegetable stock if the sauce looks too thick.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Meanwhile, place the udon noodles in a large heatproof bowl and cover with boiling water. Leave for 2–3 minutes until loosened, then gently separate the noodles and drain well.
- Season the Mapo sauce with sea salt to taste.
- Add the drained noodles to the pan and toss until evenly coated in the sauce.
- Divide between four bowls and spoon over any remaining sauce. Finish with sliced spring onions and a sprinkling of Sichuan peppercorns, if using.
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