Mapo tofu is one of my favourite dishes. The spicy sichuan ingredients mixed with the minerality and richness of the tuna and the creaminess of the tofu is such a good match. I promise you won’t miss the traditional recipe once you’ve tried this version. Any leftovers make an unbelievable jaffle! The paste can be made in advance and stored in an airtight container in the fridge until needed.
With the festive season and holidays on their way, Chloe, Verve’s foodie friend and chef extraordinaire, got busy creating some...
