Steps

1. First, bring water to a boil.
   🕒 02:11
2. Carefully cut the tofu into bite-sized pieces.
   🕒 02:23
3. Place the cut tofu into the boiling water and heat.
   🕒 02:44
4. Heat oil in a frying pan.
   🕒 03:33
5. Add Akita Doubanjiang to the frying pan and stir-fry until fragrant.
   🕒 03:46
6. Once fragrant, add Shizuoka Fermented Soybeans (Hamanatto) and stir-fry further.
   🕒 03:50
7. Add the Wagyu beef fillet and stir-fry until no longer pink.
   🕒 04:02
8. Add 1.5 tbsp Soy Sauce and stir-fry to combine.
   🕒 04:26
9. Pour in the soup stock.
   🕒 04:41
10. Gently add the pre-heated tofu.
    🕒 04:52
11. Simmer everything gently.
    🕒 05:04
12. Add a generous amount of Kochi Leaf Garlic.
    🕒 05:33
13. Increase heat to high and lightly drizzle in the potato starch slurry to thicken.
    🕒 05:40
14. Drizzle in chili oil (rayu) and mix until the tofu is lusciously coated.
    🕒 06:01
15. Finally, add plenty of sansho pepper and more chili oil (rayu).
    🕒 06:10
16. Mix everything to enhance the glossy finish and aroma.
    🕒 06:30
17. The Ultimate Mapo Tofu is complete.
    🕒 06:41