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i could throw together a pretty authentic Mapo Dofu recipe if that is something you all would be interested in, also my roommate has a lot of authentic cantonese dinner staples that would fit well here
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May 3, 2011 04:00
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fyi I've found the best way to work with Szechwan peppercorns is to make an infused oil and strain it. Grinding them in a mortar and peslte makes everything gritty. Maybe its better with a really fine pepper mill or spice grinder but in my experience making an oil works well and you can make extra so you always have some on hand.
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May 5, 2011 03:34
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gret posted:Not to step on ZetsurinPower's toes, and I would also be very interested in his mapo tofu recipe, but I usually follow Chen Kenichi's mapo tofu recipe, which is very tasty. However when he says firm tofu I believe the soft tofu sold here in the U.S. is the closest approximation. ok theres no point in me posting a recipe, this one looks better.
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May 11, 2011 01:25
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