#MapoTofu

[mr-spice]

焼きそばと麻婆豆腐

[newfinetree-blog]

Quick Mapo Tofu Recipe: Flavor in 30 Minutes

Opening the fridge, I found some leftover yukjeon (Korean beef pancakes) from last night. Instead of making another meat dish, I thought of something that would pair well with it—Mapo Tofu. Luckily, I had ground pork and tofu on hand, so I had everything I needed. Simple Ingredients, Big Flavor Chopped green onions, diced onions and tofu, and a bit of ground pork. These basic ingredients come…

[lord-christer-gustafsson]

Recept 🔽 Mapo Tofu 👨‍🍳 @the.real.cg.lagar.mat 🥢✨ En smakresa till Sichuans kryddiga kök! Idag blev det en av våra favoriter - Mapo Tofu. En rätt som omfamnar alla sinnen med sin hetta, umamirika smaker och svalkande tofu 🌶️🍲 Jag blev tipsad om rätten av en kompis för ett par år sedan och jag älskar den 🤩 Har du testat denna rätten? 🛒 Ingredienser Ris 1 dl Fermenterade bönor (Douchi) 1 dl Bondbönor fermenterade med chili (Doubanjiang) 0,5 purjolök 2 tsk Sjöpungsfond 3 msk Japansk Soja 1 tsk Sesamolja En skvätt mirin 1 msk Grön sichuanpeppar 1 tsk svart sichuanpeppar 5 cm Riven ingefära 1 Vitlök 800 g Tofu 4 dl vatten 2-3 msk majs eller potatisstärkelse Turbopeppar 🔪 Tillagning Koka riset ⏲ Rosta sichuanpeppar och mortla, hacka vitlök, riv ingefära och skär purjolöken i lagom längder ⏲ Bönorna hackas ihop och steks hårt i sesamolja tillsammans med vitlök, riven ingefära och soja ⏲ Gå i med en skvätt sjöpungsfond samt mirin, stek runt och lägg över i ett annat kärl eller skjut upp det på kanten i woken ⏲ Tillsätt doubanjiang och låt puttra ⏲ Lägg ner tofun i såsen och stek på lite för att sedan tillsätta vatten ⏲ Rör ned maizena och lite vatten i en kopp och tillför det i såsen ⏲ Låt det koka upp och tjockna ⏲ Tillsätt en del av purjolöken, rör ned de fermenterade bönorna och smaka av med peppar 🛎 Toppa med sichuanpeppar samt resten av purjolöken och servera med ris 🍽🍴 Följ gärna för inspiration, recept & tips ⬇️ @the.real.cg.lagar.mat #sichuan #recept #vegetariskt #middagstips #tasteadventure #mapodoufu #kopparärrigamammachenstofu #växtbaserat #asiatiskt #mapotofu #sichuanfood #vegetariskmat #tofu #szechuanpepper #vegetarisk #kockyoga #matobak_se #matinspiratör #vegetariskmiddag #foodie #matinspo #matinspiration #sichuancooking @audgeirrknives @vargenthor @kockumsjernverk @yipin.se @extremefoodswe @marinetaste @spizelife

[onyacity]

Ma Po Tofu Sichuan

Spice up your dinner with this mouthwatering Ma Po Tofu Sichuan recipe. Let the flavors of Sichuan cuisine take over your taste buds.

[givemeanarchy]

Ma Po Tofu Sichuan Craving some authentic Sichuan cuisine? Look no further than this delicious Ma Po Tofu recipe. Get ready to experience a true explosion of flavors.

[donniykhristanto]

Review ala cartenya itasuki ❤️ https://youtu.be/sC04B7SKRZc?si=QQJcAt4E7bqf7o0_

#itasuki #mapotofu #udang #udanggoreng #steamboat #shabushabu #japanesefood #hobbymakan #kulinermantappu #vlogerindonesia #kulinerindonesia #masakanjepang #foodie #wisatakuliner #donniykhristanto #itasukiresto #lomaikai #udangnaga #mapotahu #steamboat #shabushabu #shabushabujakarta #mapotofu #foodiegram #foodiesofinstagram #foodstagram #foodblogger #foodvlogger #foodvlogger #instafood

[mademoiselle-red]

mapo tofu is a beef dish

my favorite Chinese dish is mapo tofu, which originated in Sichuan, where my family is from. In America, this beloved dish lives in a special kind of purgatory, under the shadow of the western association of tofu with “vegetarian options”. I almost never see mapo tofu served as a meat dish here in America and i understand why:

1) most non-chinese meat eaters won’t order a tofu dish because tofu is associated with vegetarianism and most non-vegetarians would not have had much exposure to it beforehand

2) vegetarian options are limited in Chinese cuisine (outside Chinese Buddhist cuisine, which has unfortunately not made it to the west yet) since one key culinary philosophy of Chinese cuisine is that vegetable dishes should be cooked with meat (and meat-based oil) and meat dishes should be cooked with vegetables. So to appeal to the vegetarian market, Chinese restaurants in recent years have taken meat out of beloved sichuanese vegetable dishes like mapo tofu and Yuxiang Eggplant (another one of my faves)

3) and so mapo tofu, which is so delicious because the tofu is braised in sauce made of beef-extracted-oil and ground beef, imbuing the rich silky soft tofu with the “fragrance of meat”, ends up being a still tasty but much inferior dish when it’s just tofu braised in chili sauce.

So whenever I take a friend to a Chinese restaurant and show them mapotofu for the first time, I always tell them that the original is made with meat. Maybe one day there will be enough tofu-loving meat-eaters here in the US that Chinese restaurants will put the non-vegetarian option back on the menu

[elekid]

tentxity cooking pot come

come and get some mapotofu

[yikekitchen]

I love Mapo Tofu!

[xf-2]

丸美屋麻婆アレンジ ザ・ベスト #shorts #mapotofu

[asp1990]

Day 19: Saturday January 18th, 2025 [Hiroshima]

Breakfast: konbini coffee & snacks on train

Lunch: street market fries, coffee & softserve

Dinner: mapotofu ramen & gyoza

Steps: 18,133

We left the hotel at 7am to get the Shinkansen to Hiroshima. We realised once at the station that the tickets Morgan booked were useable for any time during the date it was purchased for. We were mad at being robbed of a wee sleep in, but glad to be making the most of our day. The bullet train took just under 90 minutes to travel 329km and it was a breeze. We had konbini coffee and sandwiches for breakfast during our trip and listened to podcasts.

Once in Hiroshima, we got the tram over to Memorial Park to see the dome relic and memorial statues and shrines. We hadn’t really made a plan, but wanted to see as much as we could.

We met Shun, an 11 year old volunteer tour guide, in Hiroshima Peace Park and were delighted when he offered to give us a tour. His English was excellent and his knowledge of the park artefacts and history of his city was inspiring. He initially approached us near the A-bomb Dome and offered to give us a tour and then approached us again in the memorial park saying that, if we had time, he had more to share. Adorable! Being shown around the gardens and surrounding areas by Shun made our day and I wish I had a Japanese child to explain all monuments and landmarks to me during this trip. He explained the relevance of different memorials and locations where survivors had been when the A-bomb was dropped on August 6, 1945. The most interesting, for me, was the man who was in the basement of the ‘Fuel Store’ just 170m away from the epicentre. He survived whilst all his colleagues perished. He suffered from radiation poisoning in his 60’s, but lived until he was 84. Remarkable. My favourite thing Shun told us was when we were looking at the flame memorial. It was surrounded by the water and had a grass garden opposite that people were not allowed to walk on. It was covered in pigeons. Shun said “this place is a paradise for birds. They can get water here and rest over there. But it represents peace, so it’s very good”. I’m obsessed with Shun.

Morgan did some research on Shun and found this article:

https://www.novakidschool.com/blog/a-novakid-student-gives-tours-in-hiroshima/

After we said farewell to Shun (I wish we’d gotten a photo with him, but I wasn’t sure if it was appropriate) we crossed the bridge and booked a ticket on a scenic ferry that would take us to Miyajima Island. My friend had been and said it was only a 10 minute ferry, but we panic bought tickets for the 45 minute scenic trip. Ah well! ¥8200 for two tickets and beautiful views.

Miyajima Island was so beautiful. It was like a tiny beach-side town full of market stalls and temples. They are known for their iconic, giant Tori gate in the water, away from the shore. They also had free-roaming deer posing for photos, enjoying the sunshine and bugging tourists for food. Our plan for our final day was to visit Nara for the deer, but this possibly scratched that itch..

We took photos of the Tori gate then wandered around the market. We bought some souvenirs and a coffee. We wanted to get food, but were worried about running out of time for our return ferry. We walked past a woman who made personalised rubber stamps and had to get one. We got Phillips written in Katakana and a picture of a bowl of ramen - our favourite. She said it would take 15 minutes to make but I looked at the time and we had 20 minutes until our ferry. Morgan said it would be fine, but I started to stress. He stayed to wait for the stamp and I headed back to the port to see if we could change our ticket. The staff were frustrated when I rocked up by myself and one man tapped his watch repeatedly and said “hurry up! Hurry up!” I said “I can’t! We are two!” and the woman at the gate snatched my ticket and gave me two new ones for the later departure time. So rude. I walked back into town and found Morgan. The stamp looked super cute but I was frazzled after being yelled at. We bought some fries and an ice cream (Morgan’s had chocolate chip ‘deer poop’ on top haha) and sat on the shore to relax for 15 minutes before heading to the boat. The ride back was very relaxing and the sunshine on the calm water was a pleasure to watch.

We got the tram back to Hiroshima station and confidently purchased Shinkansen tickets for the 4pm trip back to Osaka, using machines all by ourselves!. We got a drink and a pork bun to eat during the trip and watched a movie on my phone.

Back in Osaka we caught the train to our hotel to drop things off and reset for our final night in Japan. We left again at 7:30pm thinking that Shinsaibashi would be pumping on a Saturday night, but everything said it closed at 9:30pm! We visited a Casetify shop so I could get a new phone case and were going to visit a shop for Morgan, but it closed at 8pm. We went to a delicious ramen restaurant that we found on Google called Susuru Susuran and were absolutely stuffed when we left. Morgan had cheesy ramen that was flame grilled at our table (almost dangerously so) and I had mapotofu ramen with spice.

Walking back through the shopping mall we found a hilarious gocaphon machine that dispensed butt keyrings and bought a few for friends before doing our final evening konbini stop and heading home for the night. Man, Japan has been so fun!

[awesomechsblog]

Exploring Chinese Chili Favorites: A Spicy Adventure

China's love for chili is known worldwide, with fiery flavors woven into the very fabric of its culinary culture. From the bold heat of Sichuan dishes to the rich complexity of Hunan cuisine, chili peppers are central to many Chinese recipes. Let’s dive into some of the most popular Chinese chili favorites and discover why they’ve become global sensations.

1. Sichuan Hot Pot (火锅 - Huǒguō)

A beloved dish from Sichuan Province, the *Sichuan Hot Pot* is a social and spicy dining experience. The broth, often spiked with Sichuan peppercorns and chili oil, delivers a tongue-tingling sensation known as "málà" (麻辣), which combines numbing and spicy flavors. Dipping meat, tofu, and vegetables into this spicy, boiling broth is a must-try for spice lovers.

2. Mapo Tofu (麻婆豆腐 - Mápó Dòufu)

Another classic from Sichuan, *Mapo Tofu* is a comforting dish with soft tofu, ground meat, and a rich, spicy sauce. The key to its heat lies in the combination of fermented black beans, chili paste, and Sichuan peppercorns. Served with rice, it’s a hearty dish that delivers warmth and heat with every bite.

3. Hunan Dry Pot (干锅 - Gānguō)

Hunan cuisine is known for its intense heat, and *Hunan Dry Pot* is no exception. This dish combines meats and vegetables, stir-fried with generous amounts of fresh chili peppers, garlic, and ginger. The flavors are bold, the textures are crispy, and the chili heat is intense. It’s the perfect dish for those who like their food extra spicy.

4. Lazi Ji (辣子鸡 - Làzǐ Jī)

For those who enjoy crispy fried chicken with an extra kick, *Lazi Ji* is a must-try. This dish consists of deep-fried chicken chunks tossed in a mountain of dried chili peppers and Sichuan peppercorns. While the chili peppers are more for fragrance than consumption, they infuse the chicken with intense heat and flavor.

5. Dan Dan Noodles (担担面 - Dàndàn Miàn)

A favorite street food in China, *Dan Dan Noodles* features a savory, spicy sauce made with chili oil, minced pork, and preserved vegetables. These noodles are served with a rich, mouth-tingling broth and a generous sprinkle of crushed peanuts. It’s a perfect balance of flavors, with a distinct kick from the chili.

Whether you’re a fan of hot pot, crispy fried dishes, or spicy noodles, Chinese chili favorites offer a world of flavor to explore. These dishes not only bring the heat but also introduce complex layers of taste that excite the palate. Next time you're craving something spicy, dive into one of these Chinese chili classics!

#ChineseFood #SpicyDishes #SichuanCuisine #HunanCuisine #ChiliFavorites #SichuanPepper #HotPot #MapoTofu #LaziJi #DanDanNoodles #ChiliPeppers #ChineseChili #SpicyEats #FoodBlog #AsianCuisine

[frolickinganxiously]

Min första midsommar i Sverige

Innan 2024 har jag bara upplevt Sveriges höst och vinter, därför är vår och sommar nytt för mig. Jag kommer från ett land som är för varmt 99% av tiden, därför ser jag inte fram emot sommar. Många sa till mig att Sverige är jätteskönt under sommaren, det är kanske fallet när vintern alltid är mörk och kall.

I alla fall så reste vi till Dalarna för min pojkvän sa att jag måste uppleva ett midsommarfirande där.

En dag innan midsomarfirandet åkte vi till en kafé. Det kändes skönt att fika med en fin utsikt, men jag tror också att det var för "instagrammy", även kakorna var inte så fantatiska.

En fin utsikt av en sjö. Det kändes fortfarande kallt när man står i skuggan.

Midsommarfirandet! Vi tog inte med oss en filt och fick sitta på marken. Jag köpte också en blommband på Rusta för att vara med på firandet. Äntligen såg jag en "smågrodonadans" live.

Midsommarsmiddagen, bland annat grillad mat, sallad och Sveriges bästa Mapotofu av mig.

Vi åkte till Chop Chop Asian Express halvägs till hem. Det var okej. Jag vill hellre äta den jämfört många kinesiska restauranger i Sverige. Allvarligt, varför är den kinesiska restauranger i Sverige så dåliga???

Jag tror att min svenska är sämre nu för jag är inte tvungen att prata. Ah, jag måste träna mer och mer så att jag bli inte sämre.

Den här texten var rättad av killen som har IG i svenska.

[np5enkidu]

my roommate looked at my kirei mapotofu poster and concluded he looks like misato katsuragi

[tobrodachi]

when the mapotofu isn't spicy at all

[niconiconwo]

Dragon Rage GET!

Anyways here's the team so far. Halfway through the gym leaders, so I gotta liberate Saffron next then catch and train up a bee to counter Sabrina's bullshit. Not sure who is getting replaced for that gym battle, probably Monke for obvious reasons. Concerned Muffie is lagging in stats but that's compared to the mons two to four levels higher so it might not be that bad.

My special attackers both have kinda poor special all things considered. MapoTofu should be fine once it evolves into charizard but iirc you can't use a stone on the yellow pika so that's kinda not great. Most I can do there is stuff 'em full of calcium and hope for the best.