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Story summary
- Mapo tofu from Chengdu showcases the bold flavors of Sichuan cuisine.
- Fuchsia Dunlop explains that the recipe emphasizes the creamy texture of tofu paired with spicy seasonings.
- Dunlop states that preparation involves chopping garlic, ginger, and spring onions and blanching tofu.
- The dish is flavored with Sichuan peppercorns, pork or plant-based mince, and fermented black beans.
- After frying aromatics, the tofu is combined with the sauce and served with rice.
