Chefs (Mei Lin of Nightshade in Los Angeles, and Yu Bo of Yu’s Family Kitchen in Chengdu) and home cooks (the family of Zhong Yi, a former graduate student at Sichuan University) alike have tinkered with mapo tofu, pushing its definition and inspiring this cross-cultural iteration. If beef or pork isn’t your thing, try ground turkey, lamb or a plant-based meat alternative. Also grab some Sichuan peppercorns, and for extra umami oomph, some douchi (fermented black beans), too. During the last few minutes of cooking, remove the lid and continue to simmer, uncovered, to allow the sauce to thicken a bit. Cover the pan, stirring occasionally, until the potatoes and eggplant are fork-tender, 10 to 12 minutes. Look for the kind that is jarred and labeled as toban djan or packaged as plastic-sealed paper cubes, and originating from Pixian. Add the tofu and fish sauce and bring the curry to a boil. Shop at a Chinese market for the doubanjiang (fermented chile bean sauce or paste). Add the tofu and cook until golden brown and crisp, 3 to 6 minutes per side. Heat the oil in a medium skillet over medium-high. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Unwrap the tofu and season all sides with salt and pepper. Add the remaining coconut milk, stir and bring to a simmer. For velvety results, select silken tofu that’s molded into its refrigerated tub. Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the zucchini and garlic and toss for 2 minutes until it has softened. When hot, add 1 to 2 tablespoons of olive oil, along with the tofu and salt and toss for 2 to 3 minutes until the tofu has released some of its liquid. Conventional mapo tofu calls for cubed tofu, but, if you blend silken tofu for a twist on the Sichuan favorite, you’ll yield a creamy pasta sauce with deep numbing, spicy mala flavor. Heat a large 12-inch skillet or wok on medium high.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |