Mapo Tofu
From Huben's Wiki
| Line 7: | Line 7: | ||
* 1/2 tsp salt | * 1/2 tsp salt | ||
for 3 minutes. Set aside. | for 3 minutes. Set aside. | ||
| − | |||
| − | |||
| − | |||
| − | |||
Fry: | Fry: | ||
| Line 33: | Line 29: | ||
Add: | Add: | ||
| + | * 1 tbs Szechuan peppercorns, toasted (1-2 minutes) and ground | ||
* 1 tbs light soy sauce | * 1 tbs light soy sauce | ||
* 1 tbs cooking sherry or chinese wine | * 1 tbs cooking sherry or chinese wine | ||
| Line 38: | Line 35: | ||
* 1/2 tbs sesame oil | * 1/2 tbs sesame oil | ||
* 1 tbs cornstarch mixed in 2 tbs water | * 1 tbs cornstarch mixed in 2 tbs water | ||
| − | + | Allow to thicken. | |
Mix in: | Mix in: | ||
* 2 chopped scallions | * 2 chopped scallions | ||
and heat for 30 seconds more. Then serve! | and heat for 30 seconds more. Then serve! | ||
