Mush­room mapo tofu

The Guardian - Feast - - Front Page - Meera Sodha

Mapo tofu is a well-loved Sichuan dish that orig­i­nated in Chengdu cen­turies ago. The fact that it is still go­ing, glob­ally in most Sichuan res­tau­rants and weekly in the Sodha house­hold, gives you some idea of its pop­u­lar­ity. This ver­sion of the dish, stripped to its bones, is made with meaty shi­itake mush­rooms, leeks and broth, all lay­ered over with bright Sichuan pep­per­corns and a mag­i­cal sauce (to­ban djan) made of fer­mented broad beans. The re­sult is flavour am­pli­fied – and that never grows old.

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