Mapo tofu

2 teaspoons garlic, minced
2 teaspoons ginger, minced
grapeseed oil

2½ tablespoons fermented black beans

2 tablespoons tamari
1 tablespoon Chinkiang vinegar 
(dark rice vinegar)
1 teaspoon sesame oil
1 tablespoon chili paste
1 teaspoon Sichuan peppers. pestled
¾ cup vegetable stock
1 tablespoon white flour

soft tofu, cut into small slabs

Sauté garlic and ginger in wok. Add fermented black beans and cook some more. Add sauce ingredients and bring to simmer. When starting to thicken, carefully slide in tofu without breaking them apart. Serve over rice.

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