Steps

1. Cut Silken Tofu 1 block into bite-sized cubes.
   🕒 01:48
2. Place the cut tofu in a bowl and pour hot boiling water over it to warm it up. This is the key!
   🕒 02:20
3. Finely hand-chop Wagyu Beef (Sirloin) 100g so that a slight texture remains.
   🕒 03:18
4. Heat Leek Oil 1 tbsp and White Sesame Oil 1 tbsp in a frying pan.
   🕒 03:30
5. Add Wagyu Beef 50g, Garlic 1 tsp, and Ginger 1 tbsp to the heated pan and stir-fry over medium heat.
   🕒 03:50
6. Add Chicken Broth 100cc and stir. Once the broth boils, add half of the drained, warmed tofu and increase heat to high.
   🕒 04:16
7. Season with Salt 1 tsp, Sansho Pickles 1/2 tbsp, and Black Pepper 1/2 tsp. Stir by pushing the ladle from front to back to prevent the tofu from breaking.
   🕒 05:10
8. Add Green Chili Pepper 1 and mix. Add Water-Thickened Potato Starch 1 tbsp while checking for the desired thickness.
   🕒 06:47
9. Plate the White Mapo Tofu and sprinkle with Ground Sansho Pepper to garnish.
   🕒 07:34
10. Heat Leek Oil 1 tbsp and White Sesame Oil 1 tbsp in a frying pan.
    🕒 07:57
11. Add Wagyu Beef 50g to the heated pan and lightly stir-fry. Add Doubanjiang (Chili Bean Paste) 2 tbsp and stir until fragrant.
    🕒 08:17
12. Add Garlic 1 tsp and Ginger 1 tbsp and stir-fry.
    🕒 08:52
13. Add Soy Sauce 1 tsp and Chicken Broth 100cc. Once it boils, add the other half of the drained, warmed tofu and simmer while stirring. Stir by pushing the ladle from front to back to prevent the tofu from breaking.
    🕒 09:02
14. Reduce the sauce until it thickens and clings to the tofu, from a watery consistency.
    🕒 10:01
15. Add Water-Thickened Potato Starch 1 tbsp while checking for the desired thickness.
    🕒 10:48
16. Finish by drizzling in Toasted Sesame Oil 2 tbsp and Chili Oil 2 tbsp.
    🕒 11:15
17. Plate the Red Mapo Tofu and garnish with Green Onion (scallions) to taste and Ground Sansho Pepper to garnish.
    🕒 11:38