Mapo Tofu


I made Mapo Tofu for dinner tonight, it’s been a long long time since I made it last.  I’ve always used Doubanjan I buy from Si Chuan Dou Hua and I did buy a jar from them today but it turned out to be something completely different.  There was another time in the last few years when they sold this type but usually their Dobanjan is quite different.  This one is more like chilli sauce than Dobanjan.  In the end I decided not to use it and use a store bought one.  The result was enjoyable enough but different from what it should be, the store bought one tastes too acidic and there is certain sweetness as well.   We still enjoyed it. 




I cooked 2 more dishes.  One is very simple stir-fry of green beans and cabbage with garlic.  I used just a little bit of Dobanjan and soy sauce so it was very lightly seasoned, which went well with strong flavoured Mapo Tofu.



The other one is Hot and Sour Soup.  I added too much chili oil, both my husband and I ended up coughing.





Both Mapo Tofu and Hot & Sour soup were very spicy, so we were sweating and blowing our nose while we had dinner!

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