I have a Sichuan mapo tofu obsession. I'm obsessed and continuing to try to get the flavor and spicing correct in my homemade versions. The sauce is a wild mixture of chili powder, sesame oil, Sichuan peppercorns, fermented black beans, chili oil, tobanjan (spicy chili bean paste), a dash of this, a splash of that. I'm getting closer and closer. My husband is a fabulous taste tester too.
Bok Choy with oyster sauce.
Mapo Tofu with ground pork and scallions.
Served with hot rice, this was a super satisfying dinner, and an even more delightful bento lunch the next day.
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