A consolidated reference entry summarising the critical points of Dunlop's definitive mapo tofu recipe from *The Food of Sichuan* — intended as a production guide that consolidates the technique entries (FD-04, FD-05, FD-06) into a single actionable sequence. **The twelve steps of Dunlop's authoritative mapo tofu:** 1. Blanch silken tofu (2cm cubes) in salted simmering water for 2 minutes. Drain. Reserve. 2. Fry doubanjiang (2 tablespoons) in 3 tablespoons of oil on medium-low heat for 3–5 minutes. Oil turns red. 3. Add douchi (1 tablespoon, roughly chopped). 30 seconds. 4. Add minced garlic (3 cloves) and ginger (equivalent). 30 seconds. 5. Add ground pork (100g). Break up and cook until no longer pink. 6. Add Shaoxing wine (1 tablespoon), light soy sauce (1 tablespoon). 7. Add hot chicken stock (200ml). Bring to a simmer. 8. Add blanched tofu. Move by swirling the wok. Simmer 5 minutes. 9. Cornstarch slurry (1 teaspoon cornstarch in 2 tablespoons cold water): add and swirl until the sauce thickens around the tofu. 10. Chilli oil (2 tablespoons). Stir gently. 11. Serve. Scatter freshly ground Sichuan pepper (1 teaspoon, toasted) over the surface. 12. Additional drizzle of chilli oil. **[VERIFY]** Dunlop's exact recipe proportions from *The Food of Sichuan* (2019 edition).
Fuchsia Dunlop, *Land of Plenty* (2001); *Every Grain of Rice* (2012); *Land of Fish and Rice* (2016); *The Food of Sichuan* (2019)