Wildfood.info

Even though it's probably nice, I don't think I'd go to all this trouble to make a meat dish with tofu. Probably because this sort of cuisine has never been a huge part of my domestic life. The link to the veggie/vegan one looks interesting.

I quite often make ma po tofu
It’s by no means a “meat dish” - just a couple of TBS of mince to add texture and flavour to the sauce. But as Felicity says, the meat can be replaced, I actually don’t really like the texture, and I never have 40 g of mince to hand so I substitute a couple of dried shiitake mushrooms soaked and quite finely chopped, as recommended by Fuchsia Dunlop in Sichuan Food

A whole tablespoon of Sichuan pepper seems like quite a lot to me.

Here’s Fuchsia’s meatless version, quite similar. But less Sichuan pepper!

mapo tofu
you replace meat with soy bean and if cook and flavor beans correctly you make great meat substitute.
Like mao's mother did episode of 2 of Cooking Master Boy.
6 uniting factors
heat
aroma
color
heat
numbness
texture

I just made this today it really has bite and burn if made right.

I’ve got the ingredients but didn’t fancy it last night. Will try flavouring the oil with the with the Sichuan pepper as Felicity does

Made it last night, Fuchsia’s recipe but I flaavoured the oil with Sichuan pepper as Felicity suggests, which is worth doing. I used a 500g block of tofu, Felicity’s 250g would need a proper veg dish as well as rice to make a meal for 2 imho, which is worth pointing out as I usually find her portions huge. For me 200g per person would be a about right with rice and steamed greens, but if you make it really hot then I guess it would “send down” more rice and you’d need less tofu. I didn’t use all the optional chilli and should have used a bit more

That looks fab Sue.

I realised when I served up the second portion I had far more left than I thought so maybe 250 is only slightly shot rations