Ma Po Tofu, Round Two!
A recent trip to Chinatown unearthed a new Ma Po Tofu mix: Baiweizhai Brand. It had nice, old-fashionedy-looking packaging and charmingly unhelpful instructions like: "And with this product how much used according to the amount of bean curd to make it appetizing and add appetizing soup in it". I thought I'd give it a try.Now, Ma Po Tofu is supposed to be spicy — really spicy even. But this was one-more-chili-and-I'll-see-God spicy. Not good. I had to add sugar and chicken stock to try to calm it down a little. Also, there was an inappropriate amount of Sichuan peppercorns; i.e., there were none. This is also not good since it is the key ingredient in this recipe.
The hunt for the perfect Ma Po Tofu mix continues!
3 comments:
I love that bowl!
Hey!
In honour of your post, I tried some Ma Po Tofu at what is touted to be "the best chinese restaurant in Budapest". Not sure about the restaurant - we're pretty far from the PRC - but the tofu was good. Of course, I didn't have a point of comparison.
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