Beef instead of pork, super firm tofu instead of silken, didnt have "chili sauce" but i had Gochujang and chili crisp/oil. Ngl it's actually delicious
by may825
14 Comments
ChroniclesOfSarnia
Not bad, could simmer it down a bit more
squidyj
i hate firm tofu in this dish with every fiber of my being.
Few_Stop_9715
Looks great still my guy , never tried myself so props to you
CrestonSpiers
Looks nice, did you add cornstarch slurry as well?
Available-Hat1640
would
------__-__-_-__-
i eat it
Ok_Television9820
Beef is actually the traditional meat for this dish, so one point off shittyness for you!
I bet it tastes very good, indeed.
It should bright red, though, like a layer of red oil on top. Dump that chili oil on there. And needs sichuan peppercorns.
It traditionally uses doubianjiang, which is a paste of chili and fermented broad beans. Gochujang is actually not all that crazy a replacement, since it has a similar malty thing going on. A mix of gochujang and doenjang would be good too.
Normally you’d thicken it up at the end with some corn or potato starch in a bit of cooking wine and some sugar (and a little splash of dark vinegar if you want). If using gochujang you won’t need to add sugar.
GDarkX
I think you just need to use a different (silken) tofu for this lol, otherwise looks good for an attempt tbh would eat
catlico_kat
You should give r/ididnthaveeggs a visit even though yours turned out good in the end!
Electronic-Link-5792
This has like 5 times too much beef. The ratios should be reversed. Too much broth as well. Should be a small amount of very salty thickened sauce and a lot of red oil
Gochujang and chilli is actually a very nice alternate version of this though so wouldn’t fret too much about using that.
SvenOfAstora
Looks like it’s missing loads of Doubanjiang (and tofu)
zapdoszaperson
Looks better than 95% of Mapo tofu i have seen on restaurant menus. Apparently, tofu, mixed freezer veg, and general Tso’s sauce is restaurant quality mapo tofu.
Fr0st3dcl0ud5
Bakugo approves
ozzalot
FWIW some of my favorite mapo tofu I’ve had looked just like this.
14 Comments
Not bad, could simmer it down a bit more
i hate firm tofu in this dish with every fiber of my being.
Looks great still my guy , never tried myself so props to you
Looks nice, did you add cornstarch slurry as well?
would
i eat it
Beef is actually the traditional meat for this dish, so one point off shittyness for you!
I bet it tastes very good, indeed.
It should bright red, though, like a layer of red oil on top. Dump that chili oil on there. And needs sichuan peppercorns.
It traditionally uses doubianjiang, which is a paste of chili and fermented broad beans. Gochujang is actually not all that crazy a replacement, since it has a similar malty thing going on. A mix of gochujang and doenjang would be good too.
https://en.m.wikipedia.org/wiki/Doubanjiang
Normally you’d thicken it up at the end with some corn or potato starch in a bit of cooking wine and some sugar (and a little splash of dark vinegar if you want). If using gochujang you won’t need to add sugar.
I think you just need to use a different (silken) tofu for this lol, otherwise looks good for an attempt tbh would eat
You should give r/ididnthaveeggs a visit even though yours turned out good in the end!
This has like 5 times too much beef. The ratios should be reversed. Too much broth as well. Should be a small amount of very salty thickened sauce and a lot of red oil
Gochujang and chilli is actually a very nice alternate version of this though so wouldn’t fret too much about using that.
Looks like it’s missing loads of Doubanjiang (and tofu)
Looks better than 95% of Mapo tofu i have seen on restaurant menus. Apparently, tofu, mixed freezer veg, and general Tso’s sauce is restaurant quality mapo tofu.
Bakugo approves
FWIW some of my favorite mapo tofu I’ve had looked just like this.