Mapo Tofu is my Chinese restaurant test dish. If they make a good one, then nothing else will be horrid. If they make a bad one, then the place gets scratched off my list and I move on to another one in the future. Cold? You bet, but I can't waste time with bad Chinese food.
I'm going to try a new recipe for a trusted source.
Mapo Tofu this recipe is straight forward, no fancy ingredients, well, doubanjiang and sichuan peppercorns are necessities and aren't easily subbed for. Shaoxing can be subbed with dry sherry or a light dry vermouth. My strong suggestion is to order some from Amazon. I really like
Pixian doubanjiang because it has the right amount of zip and salt without too much of each. I bought one of the big jars, and then refill it with the bagged versions. Pixian has the 3 diamonds on its label.
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| This is the pork, wine, ginger and soy |
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| tofu and scallions, chopped and ready |
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| wine, soy, doubanjiang, and chili oil |
Here is the almost finished product. It just has to cook for a bit so that the tofu soaks up all that spicy goodness. Final garnish of toasted sichuan pepper corns and scallion greens. Delicious
Note: This was a very different version than I usually make, I really liked it. It has no garlic in it! Shock of shocks! I am going a day without garlic?
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