Mapo Tofu Sichuan style
This was my second try at this dish. It's incredible how yummy the doubanjian and how fragrant the Sichuan peppers are.
Syndicated from the fediverse. Read and engage on the original instance.
View original on discuss.tchncs.deView original on discuss.tchncs.de
15 replies
Top notch and well executed!
Looks awesome! I love mapo tofu
It's so easy and good. I tried making it the other day and was totally shocked at how fast it was.
I think peas will really fit the dish, thanks for the idea!
Friend, the impossible company tests on animals.
Damn I had no idea.
Also not sure where my comment went. Perhaps the mention of impossible meat?
Can I have the recipe?
Definitely! Although I don't have an exact recipe, I used two recipes for inspiration, replacing the dead body parts with marinated TVP
https://youtu.be/KpnLLhBVIjk https://youtu.be/rrib8x0CKb8
Wow, looks great!
lol what a ridiculous thing to say
Racism is not tolerated here, fuck off forever
Strong disagree. There are amazing and varied dishes from across mainland China, and I am partial to Sichuan cooking myself. These Chinese food in Hong Kong is good, but I prefer to indulge in 'soy sauce western' food there for that unique treat. Nyonya food in Malaysia and Thailand is amazing, but more lighter and refreshing then say, cantonese food. The Japanese influence on Taiwanese cuisine again makes it unique and I find myself craving it often. There's so much variety in Chinese cuisine I can't say there's a clear winner, I think it just comes down to what I'm craving at the time.
I'm very interested on wok recipes, since I've recently got one. Do you have any suggestions on HK/SE Asia recipes? Really eager to try (and maybe veganize) any and post the results here.