Upgrade your tofu game!
Place the garlic and oil in a small pot over low heat, tilting the pot so the ingredients can gather into a small pool on a corner of the pot. Turn the garlic a few times until the exterior is golden brown. Remove from the heat and add the fish sauce, swirling it around. Set aside.
Tofu is made from boiled soy milk, which makes it technically “cooked.” But if you’re not a fan of the taste of soy, boiling the tofu again will make it taste more well rounded . If you decide to boil it, cut the tofu into chunks the size of large marshmallows and cook them in a saucepan of boiling water for 5 minutes. Drain well and let cool and continue draining on a clean towel in the fridge, then transfer to a food processor.
Serve the tofummus covered in warmed mapo sauce, topped with finely diced scallions and more ground Sichuan peppercorns and gochugaru.
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