Is it possible to eat this dish without getting bubble guts?
Groundbreaking-Pea92
It’s shocking how much restaurants sell this for. double the profit by putting mao in front of tofu
NoLonesomeTune
Looks great, chef!!!!!
ThingsILikeOnReddit
We make this at our house A LOT! It’s such a quick and easy meal (we microwave the tofu, skip flavouring the oil, toast the peppercorns in a separate small skillet, to save a few steps). It’s the rice that takes the longest, but this can be on the table in 30 minutes easily. And it’s so, so good.
It’s great with ground chicken/turkey, too.
WesternBlueRanger
I personally have a different style, and I do make an addition; usually I add diced pickled Chinese mustard, which add a bit of tang and crunch to the recipe.
11 Comments
I just bought tofu today because I knew I wanted to make something with it but didn’t know what. I do now! Looks great!
Does the recipe really call for that many Sichuan peppercorns, or did you embellish? I love those little suckers.
Usually just buy the premix, didn’t know Kenji has a recipe
I make this almost once a week. It’s so good.
Hate to be a buzzkill but I did not like this recipe. I love spicy food but now realize that I do not like something so heavy on sichuan pepper.
Would rather eat a scotch bonnet.
Recipe link:
https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe
Is it possible to eat this dish without getting bubble guts?
It’s shocking how much restaurants sell this for. double the profit by putting mao in front of tofu
Looks great, chef!!!!!
We make this at our house A LOT! It’s such a quick and easy meal (we microwave the tofu, skip flavouring the oil, toast the peppercorns in a separate small skillet, to save a few steps). It’s the rice that takes the longest, but this can be on the table in 30 minutes easily. And it’s so, so good.
It’s great with ground chicken/turkey, too.
I personally have a different style, and I do make an addition; usually I add diced pickled Chinese mustard, which add a bit of tang and crunch to the recipe.