One of my favorite Chinese dishes is mapo tofu, a Sichuan dish whose name translates as “pockmarked grandma’s tofu”. It’s a nice, high-protein dish as it’s made from ground pork and cut-up firm tofu, and it’s also a high-octane dish thanks to its use of Sichuan peppercorns. It also calls for lots of garlic, ginger, and green onion.
I was out of that really red Chinese chili oil that always ends up on whatever white that I’m wearing. I replaced it with a mix of Chinese chili sauce (not sriracha — this is different stuff), Sichuan pepper flakes, and sesame oil, and it still came out pretty tasty.
...and by that, I mean, being completely ignorant of the larger world outside the U.S.…
Wednesday, August 7, 1991: A sunny day at Toronto’s CNE Grandstand, and what a lineup:…
The cover painting says it all.
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Sweet, this is what I was planning on making for tomorrow's meal.