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How The Best Mapo Dofu is Made

I'm here to set the record straight: tofu is emphatically not a meat substitute. It's an ingredient in its own right, and a delicious one at that! Indeed, in many traditional Chinese and Japanese dishes, it's prepared together with meat in a single dish. I grew up on the sweet-and-salty, heavy-on-the-beef version of Mapo Dofu that my mom used to make for us, sometimes with her own seasoning, but often just thrown together from a packet. When paired with her handmade beef dumplings, it was far and away my favorite meal.

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21 Comments | Posted by J. Kenji López-Alt, July 12, 2011 at 6:00 PM
Tagged: Boston, Chinese, Fuloon Restaurant, Mapo Dofu, Massachusetts, Sichuan, Sichuanese, tofu

Ba Shan: Fuchsia Dunlop's New Sichuan Restaurant in London

"It’s the brainchild of the restaurateur Shao Wei—who also owns Bar Shu across the road—and food writer Fuchsia Dunlop, the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine. The corner venue over four floors is divided into rooms with Chinese names such as Happiness of Rustic Cheer and Preserving the Tradition Pavilion." [Bloomberg]...

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Post a Comment | Posted by Adam Kuban, April 21, 2009 at 6:15 PM
Tagged: Ba Shan, Chinese, Fuchsia Dunlop, London, Sichuanese