Mapo Tofummus

Ingredients

• Garlic Confit Sauce & Tofummus
• 3 garlic cloves, smashed and peeled
• 1 tablespoon canola oil
• 1/2 teaspoon fish sauce
• 1 pound (450 grams) firm tofu
• 1 1/2 teaspoons toasted sesame oil
• 1/3 teaspoon fine sea salt
• Mapo Sauce & Assembly
• 3 ounces (90 grams) ground pork or beef
• 1 teaspoon plus 1 tablespoon toasted sesame oil
• 1/2 teaspoon potato starch or cornstarch
• 3 tablespoons canola oil
• 1 tablespoon doubanjiang (Sichuan broad bean chile paste)
• 1 teaspoon mushroom powder (dried ground shiitake mushrooms)
• 1/2 teaspoon finely minced fermented black beans (or 1 teaspoon of the darkest miso you can find)
• 1/2 to 3/4 teaspoons gochugaru (Korean chile flakes)
• 2 garlic cloves, grated
• 2 teaspoons grated ginger
• 1 teaspoon ground Sichuan peppercorns, plus more for dusting
• 1/8 teaspoon ground cumin
• 2 tablespoons Shaoxing wine or sherry
• 1/4 cup chicken stock
• 1 1/2 teaspoons apricot jam
• 1/4 teaspoon ground white pepper
• Splash rice vinegar
• Finely diced scallions, for serving

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