Mapo tofu from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 211) by Kian Lam Kho and Jody Horton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on February 06, 2016

    I like that the recipe specified firm tofu, as I’ve seen others that specify soft. The technique of simmering the tofu was new to me also, and I was a tad reluctant, as I don’t like squishy tofu, but it didn’t have that effect on the texture at all. I did rinse the fermented beans, and our homemade stock has no salt, so it came out just perfect. I used a combination of scallions and garlic sprouts at the end, but did not simmer them, just tossed them in. I could eat this every night, I really could. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031591?commentId=9805479

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Reviews about this recipe

  • Fine Cooking

    ...the heat is balanced by the dish's other flavors, including fermented black beans, ground beef, ginger, and scallions. Plus, you have the author's permission to scale back on the red chile powder.

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