Serious Eats: Recipes
This recipe was inspired by J. Kenji López-Alt's Real Deal Mapo Dofu.
Notes: Sichuan peppercorns and fermented chili bean paste can be located in your local Asian supermarket. To make your own chili oil for this recipe, toast 1/4 cup hot dried chili peppers in a wok or skillet until toasted, then add 1/4 cup vegetable or canola oil and gently heat until the chilis start to bubble slightly. Let cool.
About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com. Follow Yvonne on Twitter.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!