Inspired by Grant Achatz and adapted from Modernist Cuisine
Our adaptation here was borne from a desire to intensify the flavours in our standard Ma Po Tofu. We found ourselves writing long notes to accompany the recipe—how to create a thick and flavoursome liquid to combine with the ground meat which forms the base of the dish.
The basis of this recipe is simply a flavoursome, umami-rich gel stock which can be used for other purposes.
25 minutes total: 10 minutes attended, 15 minutes unattended