Details
From Tomax, Taiwan's number-one spice and seasoning house since 1964, a ready-to-cook sauce that puts Sichuan-style mapo tofu on the table in ten minutes. The blend is built on Pixian doubanjiang for the deep, malty bean-paste base, layered with both red and green Sichuan peppercorns - the green pepper note is the distinguishing twist, lifting the sauce with bright, citrus-edged numbing aroma over the more familiar earthy red pepper warmth. Medium spicy. Open the sachet, brown 300g of minced pork in a wok, add cubed firm tofu and 100ml of water, then stir in the sauce and simmer until glossy and rich. Equally good tossed straight through hot noodles or used as a dipping sauce - one packet serves 2 to 3.
