I love Mapo Tofu. It’s my favourite Chinese dish. I like Sichuan food in general, not only because it’s very hot spicy but because of the originality taste and flavour of fermented beans, chilli and Sichuan pepper.
I decided to cook my own version of vegan mapo tofu (even if at any Sichuan restaurant you can easily get a no meat version).
So this Doubanjiang sauce is the one I used and I found it extremely good. It’s spicy but not too much, which allow me to use more and to later adjust its level of spicy 🌶️ by adding as much chilli flakes I wish.
It’s also inexpensive and I can recommend it even if contains msg :(. A hearty advice to remove it, dear producer #doubanjiang #fermentedfoods
#veganmapotofu #sichuan #sichuanpepper
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