Spicy Sichuan tofu and pork (Mapo dofu) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 59) by Christopher Kimball

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Notes about this recipe

  • foodgloriousfood on June 17, 2024

    Too loose with the ground pork and silken tofu. Flavor good. Would maybe make again with seared meat (chicken or pork) abd a firmer tofu

  • et12 on February 07, 2021

    This was good but fairly mild in flavour, unlike most other very flavourful recipes in this excellent book. I didn’t have access to the bean paste and so used the recommended substitution of miso paste, soy sauce and chilli garlic sauce but the flavours weren’t very strong.

  • Mtetpon on August 06, 2019

    The flavor and texture was perfect before the tofu. I felt the silken tofu was the wrong choice it made the dish mushy. Maybe a firmer tofu would of been better.

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