Staff Dinner: Beef Mapo Tofu & Roasted Zucchini
Before kicking off our night service, I cooked up a hearty staff dinner to keep the team fuelled and focused. The main dish was a rich, savoury Beef Mapo Tofu, my take on the Sichuan classic. Instead of the traditional minced pork, I used minced beef for a slightly deeper flavour. It was cooked with doubanjiang (fermented chili bean paste), garlic, Sichuan peppercorns, and a bit of chili oil for that signature numbing heat. Silken tofu cubes soaked up the spicy, umami-packed sauce, and the whole dish was finished with chopped scallions for freshness. One of my favorite dishes with rice.
To balance the richness, I served it with a side of roasted zucchini, simply seasoned with olive oil, salt, pepper, and cloves of garlic, then roasted until golden at the edges but still tender. I then finished it off by pan searing and basting it with butter. After which I sprinkled some dukkah containing smoked Paprika, almonds, and honey. It added a nice touch of sweetness and earthiness to the meal.
Everyone dug in quickly — a comforting plate of spice, warmth, and vegetables before the rush began. Clean bowls and full bellies: the perfect pre-service ritual.
