My son really likes when I make Mapo Tofu, something I never thought I'd say since he was only chicken and French fries about a year ago. The first time I made it I didn't want to deal with ground meat so I fine diced some trumpet mushrooms and I only got one serving cause he ate the rest that weekend. I enjoy seeing the slight differences in all the recipes for this that I find. The bean sauce and chili oil is a new one to me from your recipe. I'll have to see if I can find those at the Hong Kong market (it always takes me 20 minutes to find dark soy there, or really any sauce).
You will definitely find these at Hong Kong Market (and cheaper than buying online)! Lee Kum Kee brand for the bean sauce, Lao Gan Ma for the chili oil and I like Pearl River Bridge for dark soy sauce. It’s all in the 2 aisles across the registers.
Thanks! I added those brand names to the notes on my shopping list app for next time. I spent at least 20 minutes Monday looking for dark soy and only found one mushroom flavored version.
My son really likes when I make Mapo Tofu, something I never thought I'd say since he was only chicken and French fries about a year ago. The first time I made it I didn't want to deal with ground meat so I fine diced some trumpet mushrooms and I only got one serving cause he ate the rest that weekend. I enjoy seeing the slight differences in all the recipes for this that I find. The bean sauce and chili oil is a new one to me from your recipe. I'll have to see if I can find those at the Hong Kong market (it always takes me 20 minutes to find dark soy there, or really any sauce).
You will definitely find these at Hong Kong Market (and cheaper than buying online)! Lee Kum Kee brand for the bean sauce, Lao Gan Ma for the chili oil and I like Pearl River Bridge for dark soy sauce. It’s all in the 2 aisles across the registers.
Thanks! I added those brand names to the notes on my shopping list app for next time. I spent at least 20 minutes Monday looking for dark soy and only found one mushroom flavored version.