Sichuan Mapo Tofu — The Ultimate Revised

Cut the silken tofu into roughly 2cm cubes.

Mince the garlic and the white part of the long onion. Cut the green part diagonally for garnish. Coarsely chop the douchi.

Heat a wok over high heat and melt the beef tallow. Mix the Ajinomoto into the ground meat blend, then place it in the wok in a clump and sear without much stirring until the surface caramelizes.

Lower the heat, add the minced garlic, the white part of the long onion, and the chopped douchi. Stir-fry until fragrant.

Add the doubanjiang and stir-fry until fragrant and the oil takes on a red color.

Deglaze with sake, then add water, chicken bouillon, soy sauce, and sugar. Bring to a boil.

Gently slide the tofu in, submerging it in the broth. Simmer over low heat for 3–4 minutes to soak up the flavor.

Take the wok off the heat and gently shake to thicken with the starch slurry, added a little at a time, without breaking up the tofu.

Return to high heat and bring back to a quick boil to set the thickening.

Add the diagonally cut green of the long onion and the tongjiao oil, then 'shao' the wok — toss in a circular motion to give the mapo a final aromatic sear. Finish with a generous shower of freshly ground huajiao.

Serve in a hot bowl (a magicarino).