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jigokubi t1_jd12fsh wrote

Reply to comment by GoldDustbunny in Kenichi Chin, 'Iron Chef' of Chinese cuisine, dies at 67 by shamelessselfpost

His father was apparently the guy who popularized mapo tofu in Japan. The Japanese version, mabodofu, is one of my favorite foods.

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SayTheWord-Beans t1_jd3u94p wrote

Got a recipe link for your favorite mapodofu?

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jigokubi t1_jd4yoik wrote

I never measure anything, but I use:

either beef or beef mixed with pork, onions, sometimes green onions, ginger, garlic, all sauteed in sesame oil.

Then add: water, a little sake and soy sauce, oyster sauce, sugar, doubanjiang, tianmianjiang, tofu obviously, maybe some chili oil. Next time I'm going to try using Korean chili paste. You can add starch, too.

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