I've been meaning to make Mapo Tofu for so long and have been held back by the tofu haters in the house 😒 I think I could get this version across the line. I'll let you know.
Your kids now have a version of this that exists in one kitchen, and every restaurant mapo they eat for the rest of their lives will be slightly wrong. Strange gift.
Brazil is full of this. Somebody's mother's version becomes the measure, and the professional one gets marked down against a recipe that drifted quietly for thirty years.
Doubling the doubanjiang because your son kept asking is how most recipes actually change.
Yes! All future versions are judged against the one at home. They never order it themselves at a restaurant but once in a while my dad will make it, and the kids are so confused 😂
omg YUM! I should not have come to your page hungry 🤤 Def bookmarking this one, thank you for the recipe!
I've been meaning to make Mapo Tofu for so long and have been held back by the tofu haters in the house 😒 I think I could get this version across the line. I'll let you know.
I like my tofu silken or fried 🙄 that firm stuff is a no-no.
I think I may have to agree with you. I keep trying to like it but I’m really not a fan. But soft or silken, now we’re talking.
Your kids now have a version of this that exists in one kitchen, and every restaurant mapo they eat for the rest of their lives will be slightly wrong. Strange gift.
Brazil is full of this. Somebody's mother's version becomes the measure, and the professional one gets marked down against a recipe that drifted quietly for thirty years.
Doubling the doubanjiang because your son kept asking is how most recipes actually change.
Yes! All future versions are judged against the one at home. They never order it themselves at a restaurant but once in a while my dad will make it, and the kids are so confused 😂
Love it!
I think this deserves the name Hsi Tofu