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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
76 lines
2.5 KiB
Markdown
76 lines
2.5 KiB
Markdown
---
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title: "Mapo Tofu"
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slug: "mapo-tofu"
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date: "2026-02-10"
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lastUpdated: "2026-02-20"
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category: "chinese"
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tags: ["chinese"]
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cookTime: 60
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prepTime: 20
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servings: 8
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author: "jake"
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description: "My variant of the classic Sichuan Mapo Doufu/Mapo Tofu dish."
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featured: false
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display: true
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displayPhoto: "./assets/mapo-tofu.jpg"
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---
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:::photos
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:::
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:::ingredients
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### Chili Oil
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- 1/2 cup oil, divided
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- 1-2 fresh Thai bird chili peppers, thinly sliced
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- 6-8 dried red chilies, roughly chopped
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- 1/2-1 1/2 tablespoons Sichuan peppercorns
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### Gravy
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- 3 tablespoons ginger, finely minced
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- 3 tablespoons garlic, finely minced
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- 8 oz ground pork
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- 1-2 tablespoons spicy bean sauce (doubanjiang)
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- 2/3 cup low sodium chicken broth
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- 1 lb silken tofu, cut into 1-inch cubes
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- 1/4 cup water
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- 1 1/2 teaspoons cornstarch
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- 1/4 teaspoon sesame oil (optional)
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- 1/4 teaspoon sugar (optional)
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- 1 scallion, finely chopped
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:::
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:::instructions
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### Chili Oil
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1. Heat half the oil in a wok over low heat. Add fresh and dried chili peppers, stirring occasionally for about 5 minutes until fragrant. Do not let them burn.
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2. Remove peppers and oil and set aside.
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### Gravy
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1. Heat remaining oil in the wok over medium heat. Add **ginger** and fry for 1 minute. Add **garlic** and fry another minute.
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2. Increase heat to high and add **ground pork**. Break up and cook through.
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3. Add ground **Sichuan peppercorns**, stir for 15-30 seconds — do not burn.
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4. Stir in **spicy bean sauce** (doubanjiang) and mix well.
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5. Add **chicken broth** and bring to a simmer.
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6. Mix **water** and **cornstarch** in a small bowl. Add to the wok and stir until the sauce thickens.
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7. Add the reserved chili oil with peppers back to the wok.
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8. Gently fold in **tofu cubes** and cook for 3-5 minutes.
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9. Stir in **sesame oil**, **sugar**, and **scallions**. Cook until scallions just wilt.
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10. Serve immediately over steamed rice, garnished with extra Sichuan peppercorn powder if desired.
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:::
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:::notes
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### Ingredients
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- If using bottled pastes, consider the amount of salt coming from them and your chicken broth. If everything is salted the dish will definitely be on the saltier end.
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- Sichuan (málà) peppercorns are worth getting for this recipe if you want a true Sichuan experience.
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- I much prefer silken (soft) tofu for this recipe.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://thewoksoflife.com/ma-po-tofu-real-deal/)**
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:::
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