|Posted on June 6, 2009 at 11:13 AM|
I took Ana on a long walk and came home around 7pm. I still didn't know what I was going to make for supper. I looked inside the fridge and found 3 blocks of tofu and ground chicken. I wanted to use them up so I decided Mapo Tofu.
MapoTofu is a very popular Szechuan dish in Japan. It's a "Teiban" - a"standard" fast food that I make at home. My Mapo Tofu is milder than the original Szechuan dish. This is what happens to most foreign dishes when it reaches the Japanese kitchen. We adjust the recipes to suit our milder palate. I still use Tobanjan - the hot Chinese fermented bean paste but sparingly because the heat is rather intense. I combine it with Japanese miso paste which tones down the intensity and gives it a nice beany flavor of miso.
If anyone wants the dish tobe hotter, I pass the hot chili sauce at the table or you can add more Tobanjan or La Yu while you are cooking the dish. The tofu cubes can be cut small or big. Smaller tofu cubes make the dish look fancier. Also, a dash of ground Szechuan pepper at the end adds a nice fragrance and spice to the dish. With bowls of steamed rice, this makes a quick and satsifying meal.
MAPO TOFU WITH CHICKEN