by StokeySue » January 22nd, 2020, 10:04 pm
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!