• You can adjust the heat easily, just use less doubanjiang or skip the extra chilli crisp if you prefer it milder.
• Doubanjiang can vary in saltiness depending on the brand, so always taste before adding extra salt or soy sauce.
• Firm tofu works best here because it holds its shape as it simmers, and absorbs the flavour better, so avoid silken tofu or super-firm tofu. Extra firm would be the next best one if you can't find firm.
• Leftovers will keep in the fridge for up to 3 days. Reheat gently on the hob, or in the microwave, with a splash of water to loosen the texture.