Sichuan tofu and ground beef in red chile sauce (Mapo tofu) from Saveur Magazine, March 2013 (#154) (page 76)

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Notes about this recipe

  • Foodycat on January 28, 2016

    I actually used the spicy pork sauce to jazz up some end-of-week vegetables (broccoli and mushrooms) and noodles rather than tofu. Delicious. Would be even better with tofu.

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