![]() ![]() Infuse mop reviews zip#Also my cooking equipment got a lot more advanced (I used to smash my peppercorns in a zip loc bag with a rolling pin in my cramped college apartment kitchen). ![]() ![]() Since I first posted this recipe way way way back in 2014, Sichuan peppercorns have entered the mainstream, which means it’s a lot easier to find fresh, high-quality ones. Sichuan peppercorns vary widely in quality (and in numbing strength). After that and much testing/consulting with my family’s taste buds, here’s the finished product! Right after it was over, I scrambled to find a pen and paper to write down what I had seen and heard. Infuse mop reviews how to#I was parked in my parents’ bedroom, flipping through the channels of countless historical dramas (you can literally go through ten straight channels, and each time the screen changes, you’ll see actresses in traditional dress, fighting back tears in disturbingly clear HD), Chinese nature documentaries (run little deer, ruuuun!), and mindless extended infomercials for the best Chinese dried dates you’ll ever taste, or your money back guaranteed (…or not).Īnyways, I was knocked out of my stupor when my limited Chinese vocabulary was able to detect that the latest cooking program I had settled on was featuring a professional chef explaining how to make Mapo Tofu the right way.įor the next 2 minutes, my eyes were glued to the screen, brain straining to understand just what the heck he was saying. It was a hot and smoggy day, which meant “rainy day” activities that didn’t require venturing out into the noxious Beijing air. It was the summer after my freshman year of college, and I was spending it in Beijing with my parents and sister. Plus, the backstory of this recipe says it all. If we say authentic, you better betchyo pineapple buns that it’s gonna turn out authentic. Not so my friends-we don’t play around at The Woks of Life. I know as well as the next foodie how difficult it can be to approximate restaurant-favorites at home, so if you’ve never tried one of our recipes, you may be thinking, “what a load of panda poop! Is this just another so-called ‘authentic’ dish?” The spicy sauce coats the soft cubes of silken tofu, tasty bits of ground pork, scallion, and Sichuan (or Szechuan) peppercorns. Traditional and authentic Sichuan mapo tofu is what we’re going for in this recipe. The dish has taken on many forms as restaurants and takeout joints have put their own spin on it, often lessening spice levels, adding different vegetables, and transforming the dish into something else entirely! The name of the dish roughly translates to “pockmarked grandma’s tofu.” Whatever its origins, mapo tofu has made it out of Sichuan Province and spread around the world. It’s almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat! Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region––the Sichuan Peppercorn––gives dishes a unique “numbing” effect. Since we published this recipe in March 2014, it has garnered many 5-star reviews from readers! As of June 2019, we’ve re-tested and updated the recipe with new photos, clearer instructions, a recipe video, and nutrition info. This mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal-the spicy, tongue-numbing, rice-is-absolutely-not-optional, can’t-have-just-one-scoop mapo tofu that you get in the restaurants. ![]()
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