"Mapo tofu is one of Sichuan cuisine's most iconic dishes. It consists of silky tofu bathed in a fiery, aromatic sauce that balances heat, numbing spice and rich umami flavor. Mapo tofu roughly translates to "pockmarked grandma's tofu," which is named for the elderly Chengdu woman who created the dish in the 19th century. The stew is traditionally made with soft tofu, ground beef or pork."
"A potent blend of hot chili oil, fermented broad bean paste (doubanjiang) and Sichuan peppercorns delivers heat and complexity to the fiery stew. Meanwhile, the peppercorns numb the tongue, which helps to temper the chili heat. Doubanjiang is a classic sauce and a key ingredient in Chinese Sichuan cooking. If it's difficult to obtain, you can substitute ssamjang (a popular Korean chili paste with fermented soybeans). It's less spicy than doubanjiang, so if using, add a little red chili sauce to ramp up the heat."
Mapo tofu pairs soft, silky tofu with ground pork or beef in a savory, spicy stew that balances heat, numbing Sichuan peppercorns, and deep umami. Key seasonings include doubanjiang (fermented broad bean paste), hot chili oil, soy, garlic, and ginger. Sichuan peppercorns provide a numbing sensation that tempers the chili heat. Doubanjiang can be substituted with ssamjang plus extra chili if unavailable. Ingredients are commonly available at Asian markets and many supermarkets. The recipe yields four servings and can be prepared in about 25–30 minutes.
Read at The Mercury News
Unable to calculate read time
Collection
[
|
...
]