Mapo Tofu is kinda my obsession, I’ve made it tons of different ways and it is most definitely a recipe you can mess with. The one thing I always, always add, though, is the Sichuan peppercorns. I would highly recommend giving them a try! That tingly numbing quality is so singular, there’s nothing else quite like it.
I did side by side phô broth from scratch and using a packet and the difference was negligible. It was on purpose to find this out so I wasn’t mad about the work or time, but might’ve been if I’d expected different results 🤷🏻♀️
i love when you give us that sweet sweet cooking asmr. it's 10am but i'm like dang, i'll have some.
and this is how i cook at home too - you're not saying "here's how to make authentic [thing] with pantry ingredients!" you're just making something good to eat with what you have & have access to, and what you like. also for me, i am often going off of a recipe i saw online, or on tv, and have never eaten but it looks good so i have an idea in my mind of what it's going to taste like, so i might doctor it along the way or at the end to meet my own expectations. and that may bother some people but it's actually fine because i'm just tryna make a meal i want to eat, i'm not opening a damn restaurant.
also i actually have All The Spicy Things (i love to cook with chiles/spice but i'm also not a masochist and/or someone who eats hot stuff to impress people) at home so this means i got two doable recipes today, so thank you!
This is how I usually cook at home. I use less packets now that I built up my pantry and spice cabinet, but I am all for affordable, accessible, convenient, and what is available!! Never heard of this dish but I would give it a try. I never really use ground pork but would like to try it out sometime. I would be the one to add a ton of spice though bahahah and then my family would say they can't eat it because it is too spicy
Mapo Tofu is kinda my obsession, I’ve made it tons of different ways and it is most definitely a recipe you can mess with. The one thing I always, always add, though, is the Sichuan peppercorns. I would highly recommend giving them a try! That tingly numbing quality is so singular, there’s nothing else quite like it.
I did side by side phô broth from scratch and using a packet and the difference was negligible. It was on purpose to find this out so I wasn’t mad about the work or time, but might’ve been if I’d expected different results 🤷🏻♀️
This sounds great! I’ve added a leek when I have it to feel fancy but mabo is a fav comfort food from that packet
i love when you give us that sweet sweet cooking asmr. it's 10am but i'm like dang, i'll have some.
and this is how i cook at home too - you're not saying "here's how to make authentic [thing] with pantry ingredients!" you're just making something good to eat with what you have & have access to, and what you like. also for me, i am often going off of a recipe i saw online, or on tv, and have never eaten but it looks good so i have an idea in my mind of what it's going to taste like, so i might doctor it along the way or at the end to meet my own expectations. and that may bother some people but it's actually fine because i'm just tryna make a meal i want to eat, i'm not opening a damn restaurant.
also i actually have All The Spicy Things (i love to cook with chiles/spice but i'm also not a masochist and/or someone who eats hot stuff to impress people) at home so this means i got two doable recipes today, so thank you!
This is how I usually cook at home. I use less packets now that I built up my pantry and spice cabinet, but I am all for affordable, accessible, convenient, and what is available!! Never heard of this dish but I would give it a try. I never really use ground pork but would like to try it out sometime. I would be the one to add a ton of spice though bahahah and then my family would say they can't eat it because it is too spicy
Please add me to close friends:. judyliberti@gmail.com. ,Insta handle gmaliberti. Recipe sounds great!
Hello! I’m a new paid subscriber @hellotinnny 🙏🏼