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Modern recipes for Mapo Tofu often start with cutting tofu into cubes and soaking them in hot salted water. The next steps typically include frying minced beef until it becomes crispy, then incorporating Sichuan chili bean paste, douchi (fermented black soybeans), and various spices. The dish is later thickened with a slurry and garnished with green garlic, Sichuan pepper, and potentially chili oil. Yet, variations abound as this dish has traversed across cultures and regions.