Mapo Tofu [Five-Flavor Harmony Edition]

Prepare main ingredients: minced meat, tofu, Pixian Doubanjiang, fermented black beans, green garlic, garlic, chili powder, and Sichuan peppercorn powder.

Prepare the tofu: Cut the tofu into 2cm cubes. Soak the tofu in salted boiling water for 5 minutes to firm it up and warm it through.

Prepare the other ingredients: Mix the minced meat with 1 tbsp cooking wine and a pinch of salt to marinate. Crush the garlic, mash the fermented black beans, and finely chop the green garlic.

Heat slightly more oil than usual in a wok and stir-fry the minced meat.

When the meat starts to brown, add the Doubanjiang and stir-fry until the oil turns red.

Once the red oil appears, add the fermented black beans, garlic paste, and chili powder. This introduces the first flavor: 'spiciness.'

After mixing well, add a small amount of broth (or water), along with light soy sauce, salt, and a bit of sugar for seasoning.

Add the drained tofu cubes. Avoid stirring with a spatula—gently shake the wok instead to prevent breaking the tofu.

Add the chopped green garlic for the second flavor: 'fragrance.' The contrast between the red chili, white tofu, and green garlic creates the third flavor: 'color.'

Simmer for 2 minutes, then add half of the starch slurry (mixed with water). Once it thickens, add the remaining slurry. Cook over high heat until the oil surfaces—this brings out the fourth flavor: 'heat.'

Finally, generously sprinkle Sichuan peppercorn powder for the fifth flavor: 'numbing.' Garnish with remaining green garlic. The Five-Flavor Harmony Mapo Tofu is ready!