Serious Eats: Recipes

Mapo Dofu (Tofu) with Ramps

[Photographs: J. Kenji Lopez-Alt]

Note: Both the chili bean paste and the Sichuan Peppercorns can be bought online (follow the links) if you don't have a good Chinese market nearby. Use tofu labeled "silken" in a hardness range of medium to firm. Don't try this with the super-soft stuff or it'll fall apart!

You can use store-bought roasted chili oil, or make your own by toasting a cup of whole hot dried Chinese peppers in a wok until lightly charred, then adding 1 1/2 cups of vegetable or canola oil. Heat the oil until the chilis start to bubble slightly, then allow to cool and transfer to a sealable container. Chili oil will stay good in the refrigerator for several months.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/04/mapo-dofu-tofu-with-ramps-recipe.html

© Serious Eats