Tuesday, June 16, 2009

Ma–Po Tofu 麻婆豆腐

Last night, Nick made Ma–Po Tofu 麻婆豆腐. He's a big fan of this dish since it is spicy and full of protein.

Nick added sriracha sauce at the end to spice things up even more and to add more red to the colour. Interesting article that was recently in NY Mag about the sauce.

Ma–Po Tofu 麻婆豆腐

After my post, these are my brother's comments on FB:
JC: Are those black beans you put into the tofu? if so no la...
tofu, pork/beef, chilli bean paste, chicken stock, soy sauce, oyster sauce, sugar, chilli oil (szechuan peppercorn optional), pickled vege (炸菜optional), cornstarch to thicken, finish off with sesame oil and a handful of chopped spring onion. Voila!

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