Great recipe for My Family's
Recipe for Szechuan Mapo Tofu. I
referred to Chef Masaru Nakagawa's
book, and made my own adaptations
with vinegar, garlic scapes, sesame
oil and doubanjiang. The original
recipe called for firm tofu, but I
wanted to use silken tofu, so I cut
the tofu into pretty large pieces
to account for it breaking up a
bit, and that went very well. Great
recipe for My Family's Recipe for
Szechuan Mapo Tofu. I referred to
Chef Masaru Nakagawa's book, and
made my own adaptations with
vinegar, garlic scapes, sesame oil
and doubanjiang. The original
recipe called for firm tofu, but I
wanted to use silken tofu, so I cut
the tofu into pretty large pieces
to account for it breaking up a
bit, and that went very well. If
you don't have a food processor,
use thinly sliced pork shoulder or
pork belly, chop up roughly, then
bash it with a kitchen knife to
finely mince it. If you don't want
to bother with this, you can use
pre-ground meat too. If you heat
the wok with oil (a generous
amount, about 1 tablespoon) and
toss it out before stir frying, the
ingredients won't get burned even
if you cook over high heat. The
secret of the dish is to add oil
for shine and to round out the
flavor.
